2 cups all-purpose flour
1 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup soft shortening
1 cup buttermilk or sour milk
3 large eggs
3 ounces semi-sweet chocolate, melted

Macaroon Topping
2 cups flaked coconut
2 tablespoons flour
1/2 cup light corn syrup
2 tablespoons cream or evaporated milk
1 teaspoon vanilla extract

Prepare macaroon topping by combining all ingredients in a small bowl. Generously grease bottom only of a 9 x 13-inch pan. Heat oven to 350 degrees F.

For cake, put all cake ingredients into a large bowl. Beat on low speed until blended, then beat for 3 minutes on medium speed. Scrape down bowl occasionally. Pour into prepared pan, spreading to edges.

With teaspoon, carefully drop topping all over top of cake. Don't try to spread. As the cake bakes, the topping will drop to middle of cake to make little macaroon pockets.

Bake at 350 degrees for 45-50 minutes until the top springs back when touched lightly in center.

Cool completely and ice with a chocolate butter cream frosting.