Filled Fudge Cake


Serves: 5
Total Calories: 1,682

Ingredients

2 cups sugar
1 cup canola oil
1 1/2 teaspoons salt
2 eggs
1 teaspoon vanilla extract
3 cups 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)
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Filling:
1/4 cup sugar
1 teaspoon vanilla extract
1 (8-ounce) package cream cheese, softened
1 cup semisweet chocolate chips
1/2 cup coconut (optional)

Directions:

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

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.

Nutritional Facts:

Serves: 5
Total Calories: 1,682
Calories from Fat: 829

This Filled Fudge Cake recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.




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