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Coconut: Coconut Fudge Cake

Source of Recipe

Exported from MasterCook


List of Ingredients

2 cups sugar
1 cup cooking 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 water or hot coffee
1 cup buttermilk or sour milk
1 teaspoon vanilla
1/2 cup nuts -- chopped
filling (for ring of coconut fudge cake)*



Recipe

Generously grease and lightly flour a 10 inch tube or bundt pan. Prepare filling; set aside. (lightly spoon flour into cup to measure; level off.) In a large mixer bowl, combine sugar, oil and eggs; beat1 minute at high speed.

Add remaining ingredients except filling and nuts; beat 3 minutes at medium speed, scraping bowl occasionally. By hand, stir in nuts. Pour 1/2 batter into prepared pan. Carefully spoon prepared filling over batter; top with remaining batter.

Bake at 350 degrees 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.

*Filling:

1/4 cup sugar
1 teaspoon vanilla
1 package cream cheese -- 8 ounces softened
1 egg
1/2 cup coconut -- flaked
1 cup semisweet chocolate chips -- or milk choc. chips

In small mixer bowl, beat sugar, vanilla, cream cheese and egg until smooth. Stir in coconut and chocolate chips.