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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Ring-of-Coconut Fudge Cake |
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Serves: 16 Print this RecipeRita Glomb - Whitehall, Pennsylvania Bake-Off® Contest 22, 1971 Prize Winner This chocolate cake, with its macaroonlike tunnel of cream cheese, coconut and chocolate chips, has certainly made its mark. Its popularity encouraged Pillsbury to add pudding-filled flavors to its line of Bundt-style cake mixes. 1 (8-ounce) package cream cheese, softened 1/4 cup sugar 1 teaspoon vanilla extract 1 egg 1/2 cup flaked coconut 1 (6-ounce) package (1 cup) semisweet chocolate chips or milk chocolate chips 2 cups sugar 1 cup oil 2 eggs 3 cups all-purpose flour 3/4 cup unsweetened baking cocoa 2 teaspoons baking soda 2 teaspoons baking powder 1 1/2 teaspoons salt 1 cup hot coffee or water 1 cup buttermilk * 1 teaspoon vanilla extract 1/2 cup chopped nuts 1 cup powdered sugar 3 tablespoons unsweetened baking cocoa 2 tablespoons margarine or butter 2 teaspoons vanilla extract 1 to 3 tablespoons hot water Heat oven to 350°F. Generously grease and lightly flour 10-inch tube or 12-cup Bundt pan. In medium bowl, combine all filling ingredients (cream cheese, sugar, vanilla, egg, coconut and chocolate chips); blend well. Set aside. In large bowl, combine 2 cups sugar, oil and eggs; beat 1 minute at high speed. Add remaining cake ingredients (flour, cocoa, baking soda, baking powder, salt, coffee, buttermilk and vanilla) except nuts; beat 3 minutes at medium speed, scraping bowl occasionally. Stir in nuts. Pour 1/2 of the batter into greased and floured pan. Carefully spoon filling over batter; 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 15 minutes; remove from pan. Cool completely. In medium bowl, combine all glaze ingredients (powdered sugar, cocoa, margarine and vanilla) adding enough hot water for desired glazing consistency. Spoon over cake, allowing some to run down sides. Store in refrigerator. *TIP: To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving: Calories 510; Protein 7g; Carbohydrate 57g; Fat 28g; Sodium 480mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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