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.
Ingredients
| 2 | cups |
sugar
|
|
| 1 | cup |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
|
|
| ¾ | cup |
cocoa powder
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | cup |
water
or hot coffee |
|
| 1 | cup |
buttermilk
or sour milk |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
nuts
chopped |
|
| Cream cheese filling: | |||
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 8 | ounces |
cream cheese
1 package |
|
| 1 | large |
eggs
|
|
| 6 | ounces |
chocolate chips (semi-sweet)
1 package |
|
| ½ | cup |
coconut, shredded (desiccated)
|
* |
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.
Nutrition Facts
Serving Size 137g (4.8 oz)
What is the recipe for the filling ...I don't see it ???
about 11 years agozhangbo
Just updated the recipe, now you can enjoy this delicious cake with filling recipe!
about 11 years agoThis recipe came out in 1971--I've made it ever since and have the passed around the family. Everyone loves it--never any left.
almost 5 years agoMrock