Ring of Coconut Fudge Cake

Ingredients

Directions

Generously grease and lightly flour a 10 inch tube or bundt pan.

Prepare filling; set aside.

Lightly spoon flour into cup to measure; level off.

In a large mixer bowl, combine sugar, oil and eggs; beat 1 minute at high speed.

Add remaining ingredients except filling and nuts; beat 3 minutes at medium speed, s craping bowl occasionally.

By hand, stir in nuts. Pour 1/2 batter into prepared pan.

Carefully spoon prepared filling over batter; top with remaining batter.

Bake at 350 degrees for 70 to 75 minutes until top springs back when touched lightly in center.

Cool upright in pan for 15 minutes; remove from pan.

Cool completely; drizzle with glaze made by combining 1 cup powdered sugar, 3 tablespoons cocoa, 2 tablespoons butter, 2 teaspoons vanilla and 1 to 3 tablespoons hot water.

Reviews

I used this recipe 25 years ago when it first came out. This has got to be one of the BEST recipes ever, when using the filling that goes along with this recipe. There was never a bite left on any plate when served to company or at a party. The fudge cake batter is nice and fudgy, keeping it moist and the filling is perfect;not too sweet or heavy or dense. over 4 years ago by Bon Bon

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.