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 servingsPrep
30 minCook
75 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 237 | ml |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 177 | ml |
cocoa powder
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 7.5 | ml |
salt
|
|
| 237 | ml |
water
or hot coffee |
|
| 237 | ml |
buttermilk
or sour milk |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
nuts
chopped |
|
| Cream cheese filling: | |||
| 59 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 231.2 | ml/g |
cream cheese
1 package |
|
| 1 | large |
eggs
|
|
| 173.4 | ml/g |
chocolate chips (semi-sweet)
1 package |
|
| 118 | ml |
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.
