Ring Of Coconut Fudge Cake
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A home-kitchen version of ring of coconut fudge cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 2 c. sugar
- 1 c. cooking oil
- 2 eggs
- 3 c. enriched all-purpose flour *
- 3/4 c. unsweetened cocoa
- 2 tsp. soda
- 2 tsp. baking powder
- 1 1/2 tsp. salt
- 1 c. hot coffee or water
- 1 c. buttermilk or sour milk
- 1 tsp. vanilla
- 1/2 c. chopped nuts
- 1 c. powdered sugar
- 3 Tbsp. cocoa
- 2 Tbsp. butter
- 2 tsp. vanilla
- 1 to 3 Tbsp. hot water
Method
Preheat oven to 350°.
Generously grease and lightly flour a 10-inch tube or Bundt pan.
Prepare filling; set aside.
In large mixer bowl, combine sugar, oil and eggs.
Beat 1 minute at high speed.
Add remaining ingredients except filling; beat 3 minutes at medium speed, scraping bowl occasionally.
By hand, stir in nuts.
Pour half of batter into prepared pan.
Carefully spoon prepared filling over batter; top with remaining batter.
Bake at 350° for 70 to 75 minutes until top springs back when touched lightly in center.
Cool upright in pan 15 minutes; remove from pan.
Cool completely; drizzle with glaze made by combining:
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