Coconut-Filled Fudge Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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My sister shared this recipe with me, and it has become a favorite for family birthdays. The coconut center is a pleasant surprise. Ingredients:
1 package (3 ounces) cream cheese, softened |
1/4 cup sugar |
2 tablespoons beaten egg |
1/2 teaspoon vanilla extract |
1/3 cup flaked coconut |
1/3 cup semisweet chocolate chips |
cake: |
2/3 cup sugar |
1/3 cup canola oil |
2 tablespoons beaten egg |
1/4 teaspoon vanilla extract |
1/3 cup hot water |
1/3 cup buttermilk |
1 cup king arthur unbleached all-purpose flour |
1/4 cup baking cocoa |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3 tablespoons chopped pecans |
confectioners' sugar, optional |
Directions:
1. In a small bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Stir in coconut and chocolate chips; set aside.
2. In large bowl, beat the sugar, oil, egg and vanilla until well blended. In a small bowl, combine water and buttermilk; set aside. Combine the flour, cocoa, baking powder, baking soda and salt; add to the sugar mixture alternately with buttermilk mixture, beating well after each addition. Stir in pecans.
3. Pour half of the batter into a greased and floured 8-in. fluted tube pan. Spoon cream cheese mixture over batter to within 1/2 in. of edges; top with remaining batter.
4. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 6 servings.
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