Filling:
1 Egg white; reserve yolk
1/4 c Sugar
1 c Coconut
1 tb Flour
1 ts Vanilla
Cake:
2 c All purpose flour
1-3/4 c Sugar
1/2 c Unsweetened cocoa
1 ts Salt
1 ts Soda
2 ts Vanilla
1/2 c Solid shortening
1/2 c Dairy sour cream
3/4 c Water
3 Eggs; plus reserved yolk
Preheat oven to 350 F. Using solid shortening, grease and flour
12 cup fluted tube pan.
In small bowl, beat egg white at high speed until soft peaks form.
Gradually add sugar; beat until stiff peaks form. By hand, stir in
remaining filling ingredients. Set aside.
In large bowl, combine all cake ingredients. Blend at low speed
until moistened. Beat 3 minutes at medium speed, scraping bowl
occasionally. Pour chocolate batter into prepared pan. Drop
teaspoonfuls of Filling over chocolate batter. Bake 55 to
65 minutes or until toothpick inserted in center comes out clean.
Cool upright in pan 45 minutes; turn onto serving plate. Cool
completely. Can sprinkle with powdered sugar or serve with whipped
cream.