Filled Fudge Cake

Serves: 5
Total Calories: 1,585
Prep time:
Cook time:
Total time:


2 cups sugar
1 cup canola oil
1 1/2 teaspoons salt
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa
1 cup buttermilk
1 cup hot water
1 cup chopped nuts (optional)

1/4 cup sugar
1 teaspoon vanilla extract
1 (8-ounce) package cream cheese, softened
1 cup semi-sweet chocolate chips
1/2 cup flaked coconut (optional)


Cream sugar, oil, and salt. Add eggs and vanilla. Mix together flour, baking powder, baking soda, and cocoa. Add to creamed mixture alternately with buttermilk and hot water. Mix well. Add nuts, if desired. Grease a large Bundt or angel food cake pan. Pour 1/2 of batter into pan.

For Filling:
Mix all Filling ingredients together well, and drop by spoonfuls on top of first layer of cake batter. Then cover with remaining batter. Bake at 350° for 1 hour. Do not turn out of pan until completely cool (3–4 hours). Turn out onto plate. Ice with thin chocolate glaze, if desired.

Thin chocolate glaze? Mix 1 1/2 cups powdered sugar, 2 teaspoons cocoa, and just a tad of milk to turn into a thin sauce.

Nutritional Facts:

Serves: 5
Total Calories: 1,585
Calories from Fat: 785

This Filled Fudge Cake recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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