Ring-Of-Coconut Fudge Cake
"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!"
photo by Maureen D.
- Ready In:
- 1hr 35mins
- Ingredients:
- 23
- Serves:
-
16
ingredients
-
For Filling
- 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
-
For Cake
- 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
-
For Glaze
- 1 cup confectioners' sugar
- 3 tablespoons unsweetened cocoa
- 2 tablespoons butter or 2 tablespoons margarine
- 2 teaspoons vanilla
- 1 -3 tablespoon hot water
directions
- Heat oven to 350°F.
- Generously grease and lightly flour a 12-cup Bundet pan.
- In medium bowl, combine all filling ingredients; blend well and set aside.
- In large bowl, combine 2 cups sugar, oil and eggs; beat 1 minute at high speed.
- Add remaining cake ingredients except nuts.
- Beat 3 minutes ate medium speed, scraping bowl occasionally.
- Stir in nuts.
- Pour 1/2 of the batter into greased and floured pan.
- Carefully spoon filling over batter, forming a ring.
- Top with remaining batter.
- Bake at 350°F 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 on wire rack.
- For Glaze: In medium bowl combine all glaze ingredients, adding enough hot water for desired consistency.
- Spoon over cake, allowing some to run down sides.
- Store uneaten cake in refrigerator.
Questions & Replies
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Sharlene, I thank you for posting this recipe. I found it in a Pillsbury cookbook in 1994. A baker won a baking contest in the late 1980s for coming up with this cake. I started baking it for Thanksgiving in 1995 and baked it every year for the next 12 years until one of my twin sons passed away the day after Thanksgiving in 2007. I stopped cooking dinner for a couple of years and when I started again, my husband started mentioning this cake but I lost the recipe. You have made my day and by association, his day too, so thank you from the Ahmed-Jefferson household. I’m going to make this cake for him at Christmas time. He’s going to be so happy. Thank you, happy holidays and God bless.
Reviews
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I've had this recipe for a long time; got it from a bag of flour.
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I have made this for many years. I found it originally on back of a bag of flour. -
I've made this recipe for years but lost my copy. I'm so glad you posted it. thanks
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
