Recipe: Chocolate Angel Wing Cake (using cake mix, coconut-almond tunnel, 1980's)

CHOCOLATE ANGEL WING CAKE

FOR THE FILLING:
2 egg whites
1/2 cup sugar
1 1/2 cups flaked coconut
1/2 cup sliced almonds with skins
2 tbsp. flour
FOR THE CAKE BATTER:
1 (2 layer size) pkg. devil's food cake mix
1 (4 serving size) pkg. chocolate fudge pudding mix
3 eggs
2 egg yolks
3/4 cup water
1/2 cup Amaretto
1/3 cup oil
FOR TOPPING:
Confectioner's sugar icing
Maraschino cherries
Flaked coconut (optional)

Preheat oven to 350 degrees F. Prepare a 10 cup fluted tube (Bundt) pan with Baker's Joy (or non-stick cooking spray).

TO PREPARE THE FILLING:
Beat egg whites until foamy. Add sugar, a tablespoon al a time and beat until mixture forms stiff shiny peaks.

Fold in coconut, almonds and flour. Set aside.

TO PREPARE THE CAKE BATTER:
In a large mixer bowl combine the (dry) cake mix with the remaining ingredients for the cake batter. Moisten ingredients; then beat at medium speed of electric mixer for 2 minutes.

TO ASSEMBLE AN BAKE:
Pour 1/3 of the batter into the prepared pan, evenly spoon in filling mixture and top with remaining batter

Bake for 50-55 minutes or until cake tests done. Cool in pan for 20 minutes. Remove from pan and finish cooling on a wire rack.

Garnish with confectioner's sugar icing and maraschino cherries. If desired, sprinkle with shredded coconut.

Makes 1 Bundt cake
Source: Magazine recipe clipping: Baker's Joy ad, 1980's