Sunshine in the Valley

humor and encouragement from my heart to yours

So I found this awesome cake recipe

on August 30, 2009

I don’t know about you, but I find cookbooks fascinating. I love browsing through all the pictures and recipes and getting ideas for future yumminess. Bethany gave me Pillsbury’s Best of the Bake-Off, and as I paged through it the other day, I found a cake that looked amazing.

Ring-of-Coconut Fudge Cake.

“Coconut” and “fudge” were what initially caught my eye, but when I saw that it was a bundt cake on top of everything else…..

Ohhhh yeah. ;)

Bundts are the cakes to end all cakes. I normally prefer pie and cookies in general, but bundts are irresistable to me. I had to try this one.

So I did. And am still getting rave reviews from the family three days later. :D Moist, chocolatey, with that ever-so-delightful filling… it’s the stuff dreams are made of.

Well, ok, maybe that is a slight exaggeration, but you get the idea. :lol:

So for all of you who are now hungry for this Amazing Cake, I shall happily provide the recipe. But I must tell you, it is highly addictive. You have been warned. :P

Ring-of-Coconut Fudge Cake

Filling:

1- 8oz pkg. cream cheese, softened

1/4c. sugar

1 tsp. vanilla

1 egg

1/2 c. flaked coconut

1 c. semi-sweet or milk chocolate chips (I used milk, yum)

Cake:

2 cups sugar

1 cup oil

2 eggs

3 cups all-purpose flour

3/4 c. unsweetened cocoa

2 tsp. baking soda

2 tsp. baking powder

1 1/2 tsp. salt

1 c. hot coffee or water (I used water)

1 c. buttermilk

1 tsp. vanilla

1/2 c. chopped nuts, opt. (the nut-haters loved me for leaving these out)

Glaze:

1 c. powdered sugar

3 Tbsp. unsweetened cocoa

2 Tbsp. margarine or butter (butter makes everything better)

2 tsp. vanilla

1 to 3 Tbsp. hot water

Heat oven to 350 degrees. Generously grease and lightly flour 10-inch tube or 12-cup Bundt pan. In medium bowl, combine all filling ingredients with an electric mixer; blend well. Set aside.

In large bowl, combine 2 cups sugar, oil, and eggs; beat 1 minute at high speed. Add remaining cake ingredients except nuts (I combined my dry ingredients first before adding); beat 3 minutes at medium speed, scraping bowl occasionally. Stir in nuts, if desired. Pour 1/2 of the batter into the greased and floured pan. Carefully spoon filling over batter; top with remaining batter.

Bake at 350 degrees for 70-75 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, adding enough hot water for desired glazing consistency. Spoon over cake, allowing some to run down sides. Store in refrigerator.

Yield: 16 servings

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