Serves: 16
Total Calories: 533
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 Ring-of-Coconut Fudge Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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