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Ring of coconut fudge cake

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Ingredients/Components

sugar - 2 c
eggs - 2 item
vanilla - 1 tsp
pkg - 8 oz
salt
chopped nuts - 1/2 c
butter - 2 Tbsp
cocoa - 3 Tbsp
flaked coconut - 1/2 c
baking powder - 2 tsp
baking soda - 2 tsp
egg - 1 item
all-purpose flour - 3 c
cooking oil - 1 c
unsweetened cocoa - 3/4 c
hot water - 1 2
chocolate morsels - 6 oz
buttermilk or sour milk* - 1 c
hot coffee or water - 1 c
powdered sugar

How to make ring of coconut fudge cake:

Filling:1/4 c. sugar1 tsp. vanilla8 oz. pkg. cream cheese, softened1 egg1/2 c. flaked coconut6 oz. chocolate morsels Glaze:1 c. powdered sugar3 Tbsp. cocoa2 Tbsp. butter2 tsp. vanilla1 to 2 Tbsp. hot water Prepare filling as follows and set aside in small bowl. Beat sugar, vanilla, cream cheese and egg until smooth. Stir in coconut and chocolate pieces.

For Cake: In large mixer bowl, combine sugar, oil and eggs; beat 1 minute at high speed. Add remaining ingredients (except filling). Beat 3 minutes at medium speed, scraping bowl occasionally. By hand, stir in nuts. Pour 1/2 batter into prepared pan (10-inch greased tube pan). Carefully spoon filling over batter. Top with remaining batter. Bake at 350° for 70 to 75 minutes. Allow to stand upright in pan for 15 minutes. Remove from pan. Cool completely, then drizzle glaze over top.

Glaze: Combine powdered sugar, cocoa, butter and 1 to 2 tablespoons hot water.

*Three tablespoons vinegar to 1 cup milk will make sour milk.

Recipe categories: Desserts, Cakes, < 4 hours.

Rating:

Average rating: 3, total votes: 8

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