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 servingsPREP
30 minCOOK
75 minREADY
120 minIngredients
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.
Comments
What is the recipe for the filling ...I don't see it ???
It's there and called Cream Cheese Filling.
Just updated the recipe, now you can enjoy this delicious cake with filling recipe!
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
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.)