A Chocolate Macaroon Bundt Cake was the request of Teresa Anderson of Sioux Falls, S.D. She wrote, "It is my husband's and my mother-in-law's favorite. I've looked through numerous cookbooks and have had no luck. Please help."

Kay Krause responded with the recipe. "It is in the 'Pillsbury Family Cookbook,' which, I believe, is now out of print. The answer was right in her back yard. I'm also from Sioux Falls. This cake is so moist and so delicious. Don't substitute no-fat or low-fat versions of the sour cream. It is a pleaser and never fails to get great reviews. Hope she enjoys it as much as we do."

Chocolate Macaroon Cake

Serves 12

1 egg white (use yolk in the cake)

1/4 cup sugar

1 cup grated coconut

1 tablespoon flour

1 teaspoon vanilla extract

2 cups all-purpose flour

1 3/4 cups sugar

1/2 cup unsweetened cocoa

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons vanilla extract

1/2 cup shortening, softened

1/2 cup sour cream

3/4 cup water

3 eggs

1 egg yolk

Preheat oven to 350 degrees. Prepare filling by beating egg white until soft mounds form. Gradually beat in sugar, beating until stiff peaks form. By hand, fold in coconut, flour and vanilla; set aside.

In a large mixing bowl, combine all remaining ingredients. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping bowl occasionally. Pour chocolate batter into 10-inch bundt or tube pan, generously greased on the bottom only. Drop teaspoonfuls of filling over chocolate batter. Bake 55 to 65 minutes or until top springs back when lightly touched in the center. Cool 30 minutes; remove from pan. Cool completely. Drizzle with Chocolate Glaze.

Chocolate Glaze

2 cups sifted confectioners' sugar

2 tablespoons cocoa

1 tablespoon butter, softened

1/2 teaspoon vanilla extract

2-4 teaspoons milk

In a small bowl, combine sugar, cocoa and butter. Add vanilla; add milk gradually to achieve desired consistency and stir until smooth. Drizzle on cooled cake.

Tester Laura Reiley's comments: "This is a delicious cake that reminds me of one my mother made when I was a child. It is a little like a Mounds bar in cake form. The cross section of a piece is deep brown mottled with little white clumps of coconut filling. I baked mine for exactly 60 minutes in a 10-inch tube pan. It is easier to test for doneness by inserting a knife or toothpick to see if it comes out clean."

Recipe requests

* Sandra Kirschner of Buena Vista, Pa., writes, "My stepmother used to make a peanut butter cake with a peanut butter icing. She was from Kentucky, so I think maybe it is a Southern recipe. The cake was very moist, and I have never found one like it."

* Loreen Mousel of Sioux Falls, S.D., writes that she is trying to locate the recipe for Gatsby's Beer Cheese Soup. "The restaurant is closed here. Thanks."

* Susan M. Hovermale of Westminster writes, "For years my husband has talked about the lima bean soup he got years ago at the House of Welsh in Baltimore. He said they were famous for it and it only had lima beans and tomatoes in it. I would love to have that recipe."

* Connie Gorham of Aberdeen writes, "I would like to find a recipe my mother used to make called Mapline Cookies. They had raisins in them and a maple-flavored frosting."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.