RING-OF-COCONUT FUDGE CAKE

Ring-Of-Coconut Fudge Cake image

Provided by SharleneW

Categories Dessert

Time 1h35m

Yield 16 serving(s)

Number Of Ingredients 23

1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg
1/2 cup flaked coconut
1 cup semi-sweet chocolate chips or 1 cup milk chocolate chips
2 cups sugar
1 cup vegetable oil
2 eggs
3 cups all-purpose flour
3/4 cup unsweetened cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup hot coffee or 1 cup water
1 cup buttermilk
1 teaspoon vanilla
1/2 cup chopped nuts
1 cup confectioners' sugar
3 tablespoons unsweetened cocoa
2 tablespoons butter or 2 tablespoons margarine
2 teaspoons vanilla
1 -3 tablespoon hot water

Steps:

Heat oven to 350°F.
Generously grease and lightly flour a 12-cup Bundet pan.
In medium bowl, combine all filling ingredients; blend well and set aside.
In large bowl, combine 2 cups sugar, oil and eggs; beat 1 minute at high speed.
Add remaining cake ingredients except nuts.
Beat 3 minutes ate medium speed, scraping bowl occasionally.
Stir in nuts.
Pour 1/2 of the batter into greased and floured pan.
Carefully spoon filling over batter, forming a ring.
Top with remaining batter.
Bake at 350°F 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 on wire rack.
For Glaze: In medium bowl combine all glaze ingredients, adding enough hot water for desired consistency.
Spoon over cake, allowing some to run down sides.
Store uneaten cake in refrigerator.