RING-OF-COCONUT FUDGE CAKE

By á-10254

Ingredients

• FILLING:
• 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 teaspoon salt
• 1 cup hot coffee or water
• 1 cup buttermilk or sour milk
• 1 teaspoon vanilla
• 1/2 cup chopped nuts
• 1 package (8 ounce) cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1 egg
• 1/2 cup flaked coconut
• 1 cup (6 ounce package) semi-sweet or milk chocolate pieces

Preparation

Step 1

Generously grease and lightly flour a 10-inch bundt or tube pan. Preheat oven to 350 degrees F.

Prepare Filling: In small bowl beat cream cheese, sugar, vanilla and egg until smooth. Stir in coconut and chocolate pieces. Set aside; reserve.

Prepare cake batter: In large mixer bowl, combine sugar, oil and eggs. Beat one 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 one-half of batter into prepared pan. Carefully spoon prepared Filling over batter; top with remaining batter.

Bake in preheated 350 degree F oven 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.

If desired, drizzle with Glaze made by combining 1 cup powdered sugar, 3 tabelespoons cocoa, 2 tablespoons butter, 2 teaspoons vanilla and 1 to 3 tablespoons hot water.