"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Ring of Coconut Fudge Cake Recipe

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This recipe for Ring of Coconut Fudge Cake, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lucy Dellapiano
Added: Tuesday, November 29, 2005


2 cups sugar
1 cup oil
2 eggs
3 cups flour
3/4 cup cocoa
2 tsp. baking powder
2 tsp. baking soda
1 cup hot coffee
1 cup buttermilk
1 tsp. vanilla
1/2 cup chopped nuts

1/4 cup sugar
6 oz. cream cheese
1 egg
3/4 cup coconut
6 oz. chocolate chips
1 tsp. vanilla

1 cup XXX sugar (powdered sugar)
3 Tbsp. cocoa
2 Tbsp. butter
2 tsp. vanilla
3 Tbsp. hot water

Generously grease a 10 inch bundt pan. Make filling. Beat sugar, vanilla, softened cream cheese, and egg until smooth. Stir in coconut and chocolate chips. Set aside. In a large mixing bowl, combine sugar oil and eggs. Beat 1 minute on high. Add remaining ingredients, except nuts, beating for 3 minutes on medium. Stir in nuts. Pour half of batter in to pan. Spoon filling on top of batter, then top with remaining cake batter. Bake at 350F for 70 to 75 minutes. Cool in pan for 15 minutes. Once cake is completely cool, remove from pan and drizzle with a glaze made by combining 1 cup XXX sugar, 3 Tbsp. cocoa, 2 Tbsp. butter, 2 tsp. vanilla, and 3 Tbsp. hot water.




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