posted by Pat T 07-16-99 8:33 AM
COCONUT TUNNEL THROUGH CHOCOLATE FUDGE CAKE
2-1/4 cups sugar, divided
1 cup vegetable oil
3 large eggs, divided
3 cups all-purpose flour
3/4 cup cocoa
2 tsp. baking soda
2 tsp. baking powder
1-1/2 tsp. salt
1 cup brewed coffee or water
1 cup buttermilk
1/2 cup chopped pecans
2 tsp. vanilla extract, divided
1 (8 oz.) pkg. Cream cheese, softened
1/2 cup flaked coconut
1 cup (6 oz.) semisweet chocolate morsels
Chocolate glaze (recipe follows)
Preheat oven to 350 degrees.
Grease and flour 12-cup Bundt pan.
Beat 2 cups sugar, oil, and 2 eggs at high speed with an electric mixer 1 minute.
Combine flour and next 4 ingredients; combine coffee and buttermilk.
Add flour mixture and coffee mixture to oil mixture.
Beat at medium speed 3 minutes. Stir in nuts and half of vanilla.
Pour half of batter into a greased and floured 12-cup Bundt pan.
Beat cream cheese at medium speed until fluffy; gradually add remaining sugar and remaining egg.
Beat just until blended.
Stir in remaining vanilla, coconut, and morsels; spoon over batter in pan, leaving a 1/2-inch border around center and edge.
Top with remaining batter.
Bake at 350 degrees F. for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 15 minutes.
Remove from pan; cool completely on wire rack.
Drizzle with warm glaze.
Yield: 1 (10-inch) cake.
Chocolate Glaze:
2 Tblsp. Butter or margarine
1 cup powdered sugar
3 Tblsp. Cocoa
1 to 3 Tblsp. Hot water
2 tsp. vanilla extract
Melt butter in a saucepan over low heat; stir in sugar and remaining ingredients.
Yield: about 1/2 cup.
From Southern Living Magazine, August 1999 issue, page193. Recipe originally called "Coconut-Fudge Cake".