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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 The DeLane Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Christa Cabral


2 c. sugar Filling
1 c. cooking oil 1/4 c. sugar
2 eggs 1 tsp. vanilla
3 c. all purpose flour 1 pkg 8oz cream cheese (softened)
3/4 c. unsweetened coco 1 egg
2 tsp. soda 1/2 c. Flaked coconut
2 tsp. baking powder 1 c. (6 oz. pkg) semi-sweet or milk chocolate pieces
1 1/2 tsp. salt
1 c. hot coffee
1 c. buttermilk
1 tsp. vanilla
1/2 c. chopped nuts

Generously grease and lightly flour a 10-inch tube or Bunt pan. Prepare filling; set aside. (No need to sift flour; measure by lightly spooning into cup and leveling off.) In large mixer bowl, combine sugar oil and eggs; beat 1 min at high speed. Add remaining ingredients except filling beat 3 min at med 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 F for 70-75 min. Cool completely after cooling upright in pan for 15 min in pan. Drizzle with glaze by combining 1 c. powdered sugar, 3 tbsp cocoa, 2 tbsp. butter, 2 tsp. vanilla and 1 to 3 tbsp. hot water.




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