Ring-Of-Coconut Fudge Cake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 16 |
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This is a recipe that has been around for years-before you could buy bundt mixes in a package! My kids especially like the tunnel of cream cheese, coconut and chocolate chips! Ingredients:
1 (8 ounce) package cream cheese, softened |
1/4 cup sugar |
1 teaspoon vanilla |
1 egg |
1/2 cup flaked coconut |
1 cup semi-sweet chocolate chips or 1 cup milk chocolate chips |
2 cups sugar |
1 cup vegetable oil |
2 eggs |
3 cups all-purpose flour |
3/4 cup unsweetened cocoa |
2 teaspoons baking soda |
2 teaspoons baking powder |
1 1/2 teaspoons salt |
1 cup hot coffee or 1 cup water |
1 cup buttermilk |
1 teaspoon vanilla |
1/2 cup chopped nuts |
1 cup confectioners' sugar |
3 tablespoons unsweetened cocoa |
2 tablespoons butter or 2 tablespoons margarine |
2 teaspoons vanilla |
1 -3 tablespoon hot water |
Directions:
1. Heat oven to 350°F.
2. Generously grease and lightly flour a 12-cup Bundet pan.
3. In medium bowl, combine all filling ingredients; blend well and set aside.
4. In large bowl, combine 2 cups sugar, oil and eggs; beat 1 minute at high speed.
5. Add remaining cake ingredients except nuts.
6. Beat 3 minutes ate medium speed, scraping bowl occasionally.
7. Stir in nuts.
8. Pour 1/2 of the batter into greased and floured pan.
9. Carefully spoon filling over batter, forming a ring.
10. Top with remaining batter.
11. Bake at 350°F for 70 to 75 minutes until top springs back when touched lightly in center.
12. Cool upright in pan for 15 minutes; remove from pan.
13. Cool completely on wire rack.
14. For Glaze: In medium bowl combine all glaze ingredients, adding enough hot water for desired consistency.
15. Spoon over cake, allowing some to run down sides.
16. Store uneaten cake in refrigerator.
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