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Ring of Coconut Fudge Cake

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Ring of Coconut Fudge Cake

The fudge cake batter is nice and fudgy, keeping it moist and the filling is perfect;not too sweet or heavy or dense.

 

Yield

16 servings

Prep

30 min

Cook

75 min

Ready

120 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 cups sugar
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1 cup vegetable oil
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2 large eggs
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3 cups all-purpose flour
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¾ cup cocoa powder
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2 teaspoons baking soda
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2 teaspoons baking powder
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1 ½ teaspoons salt
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1 cup water
or hot coffee
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1 cup buttermilk
or sour milk
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1 teaspoon vanilla extract
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½ cup nuts
chopped
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Cream cheese filling
¼ cup sugar
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1 teaspoon vanilla extract
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8 ounces cream cheese
1 package
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1 large eggs
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6 ounces chocolate chips (semi-sweet)
1 package
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½ cup coconut, shredded (desiccated)
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Ingredients

Amount Measure Ingredient Features
473 ml sugar
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237 ml vegetable oil
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2 large eggs
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7.1E+2 ml all-purpose flour
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177 ml cocoa powder
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1E+1 ml baking soda
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1E+1 ml baking powder
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7.5 ml salt
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237 ml water
or hot coffee
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237 ml buttermilk
or sour milk
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5 ml vanilla extract
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118 ml nuts
chopped
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Cream cheese filling:
59 ml sugar
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5 ml vanilla extract
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231.2 ml/g cream cheese
1 package
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1 large eggs
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173.4 ml/g chocolate chips (semi-sweet)
1 package
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118 ml coconut, shredded (desiccated)
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Directions

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

Prepare filling, combine and beat until smooth. 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 ½ batter into prepared pan.

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

Bake at 350℉ (180℃) 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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

What is the recipe for the filling ...I don't see it ???

zhangbo

Just updated the recipe, now you can enjoy this delicious cake with filling recipe!

anonymous

This recipe came out in 1971--I've made it ever since and have the passed around the family. Everyone loves it--never any left.
Mrock

Vonnie

I've had this recipe for more than 40 years. Just looked it up on Google to see if it has better directions of adding liquid with flour. I do about 1/2 cup liquid to 1/2 cup flour mixture. I use coffee, peacans and sour milk (1 tsp vinegar to 1 c up p whole milk.)

 

 

Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 45849% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 365mg 15%
Total Carbohydrate 19g 19%
Dietary Fiber 3g 11%
Sugars g
Protein 14g
Vitamin A 5% Vitamin C 0%
Calcium 6% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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