posted by BarbCA 06-09-100 8:11 AM
Ring-of-Coconut Fudge Cake
Filling:
1/4 cup sugar
1 teaspoon vanilla
8-oz. package cream cheese, softened
1 egg
1/2 cup flaked coconut
6-oz. package chocolate chips
Cake:
2 cups sugar
1 cup cooking oil
2 eggs
3 cups all-purpose flour
3/4 cup unsweetened cocoa
2 teaspoons 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
Glaze:
1 cup powdered sugar
3 tablespoons unsweetened cocoa
2 tablespoons butter
2 teaspoons vanilla
1 to 3 tablespoons hot water.
Preheat oven to 350º (325º for colored fluted tube pan). Using solid vegetable shortening, grease and flour 12-cup fluted tube pan (non-stick finish pan, too).
In small mixer bowl, beat sugar, vanilla, cream cheese and egg until smooth. Stir in coconut and chocolate pieces. Set aside.
In large mixer bowl, combine sugar, oil, and eggs; beat 1 minute at high speed. Add remaining cake ingredients except nuts. Pour 3 cups batter into prepared pan. Carefully spoon Filling over batter; top with remaining batter.
Bake for 70 to 80 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 45 minutes; turn onto serving plate and cool completely.
Mix Glaze ingredients until smooth. Spoon over cake. Store in refrigerator. 10-inch cake.
This is from "Pillsbury's Best Bundt Recipes" 1974