Chocolate Macaroon Ring Cake

Chocolate Macaroon Ring Cake

BAKEMARK PRODUCTS USED:

westco ultra rich creme cake mix (#11644 1/50 lb)

or   westco Vanilla cremE cake mix (#38260  1/50 LB)

westco macaroon cookie mix (#09944 1/50 lb)

westco vanilla dipping icing (#19529 1/45 lb)

westco chocolate dipping icing (#75684 1/45 LB)

DIRECTIONS:

MIX & SCALE

Mix the batter following the directions provided on each bag of Westco Ultra Rich Crème Cake Mix for a small batch.

Make chocolate macaroon cookie batter by combining 5 LB Westco Macaroon Cookie Mix, 1 LB Westco Flo-N-Fudge Plus and 1.5 LB of very hot tap water on low speed until well blended.

MAKE UP

Deposit 2 LB 4 oz. of batter into well-greased 10” ring pans. Pipe a ring of chocolate macaroon cookie batter (see recipe above) on top of the batter in each ring pan.

BAKE

Bake at 330-365°F for 55-60 minutes or until internal temperature reaches 205°F. Let cakes cool 20 minutes before removing from pans.

FINISH

Let’s the cakes cool completely. Drizzle Westco Vanilla Dipping Icing and Westco Chocolate Dipping Icing heated to 110°F on top of cakes. 

  • Approx. Yield: 4 – 10” ring cakes (approx. 36 oz. each)