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Ring of Coconut Fudge Cake Recipe

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This recipe for Ring of Coconut Fudge Cake, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Holland
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. Sugar
1 c. Oil, [Crisco or Wesson, cooking Oil]
2 Eggs
3 c. All-Purpose Flour
2 tsp. Baking Soda
3/4 c. Unsweetened Cocoa
2 tsp. Baking Powder
1 1/2 tsp. Salt
1 c. Hot Coffee (or Water)
1 tsp. Vanilla Extract
1 c. Buttermilk
1/2 c. Nuts, chopped
Filling:
1/4 c. Sugar
1 tsp. Vanilla Extract
1 8 oz. pkg. Cream Cheese, softened
1 Egg
1/2 c. Flaked Coconut
1 6 oz. pkg. Chocolate Chips or Chocolate Mint Chips or Andes Mints, chopped
Glaze:
1 c. Powdered Sugar
3 T. Cocoa Powder
2 T. Butter
2 tsp. Vanilla Extract
1-3 T. Hot Water

Directions:
Directions:
Generously grease a 10" tube or bundt pan and lightly dust with Cocoa. Mix filling ingredients together and set aside.
In large mixing bowl, combine Sugar, Oil and Eggs, beat one minute at high speed; mix together Flour, Cocoa, Baking Soda & Powder, and Salt. Mix in dry ingredients into Sugar mixture alternating with Coffee, Buttermilk and vanilla beating 3 minutes at Medium speed, scraping bowl often until well blended. Stir in Nuts. Pour 1/2 batter into prepared pan. Spoon filling evenly around pan on top of batter - (it is thick and won't spread - just drop spoonfuls around the whole ring.) Pour in remaining batter. Bake at 350 degrees for 70-75 minutes until top springs back when lightly touched, cool upright in pan for 15 minutes, Prepare Glaze by stirring all ingredients together. Transfer Cake to plate/platter; drizzle with Glaze.

Number Of Servings:
Number Of Servings:
12 - 16
Personal Notes:
Personal Notes:
Jennifer: This is my favorite cake - and I am not a chocolate lover! Jan: This recipe was given to us many years ago by Ida Mae Varga, it is my son Nathan's request for every birthday, always with chocolate mint chips in the filling [or chopped Andes Mints] and a fudge glaze drizzled over the top.

 

 

 

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