Post by cuteascountry_Shortcake on Sept 12, 2002 13:03:22 GMT -6
RING-OF-COCONUT FUDGE CAKE
FILLING:
8-ounce package cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg
1/2 cup flaked coconut
6 ounce package (1 cup) semi-sweet or milk chocolate chips
CAKE:
3 cups all purpose, unbleached or self-rising flour*
3/4 cup unsweetened cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups sugar
1 cup cooking oil
2 eggs
1 cup hot coffee or water
1 cup buttermilk**
1 teaspoon vanilla
1/2 cup chopped nuts
GLAZE:
1 cup powdered sugar
3 Tablespoons unsweetened cocoa
2 Tablespoons butter or margarine, softened
2 teaspoons vanilla
1 to 3 Tablespoons hot water
Heat oven to 350*F. Generously grease and lightly flour 12-cup fluted tube pan or 10-inch tube pan. In a small bowl, beat cream cheese, 1/4 cup sugar, 1 teaspoon vanilla and 1 egg until smooth. By hand, stir in coconut and chocolate chips; set aside.
Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, 3/4 cup cocoa, baking soda, baking powder and salt; mix well. In large bowl, combine 2 cups sugar, oil and 2 eggs; beat 1 minute at high speed. Add flour mixture, coffee, buttermilk and 1 teaspoon vanilla to sugar mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in nuts. Pour half of batter into greased and floured pan. Carefully spoon cream cheese filling over batter. (Filling should not touch sides or center of pan.) Spoon remaining batter over filling. Bake at 350*F. for 70 to 75 minutes or until top springs back when touched lightly in center. Cool upright in pan 15 minutes; invert onto serving plate. Cool completely.
In small bowl, blend powdered sugar, 3 Tablespoons cocoa, butter or margarine, 2 teaspoons vanilla and enough water for desired glaze consistency. Spoon over cake, allowing some to run down sides. Store in refrigerator. 16 servings.
TIPS: *If using self-rising flour, decrease baking soda to 1 teaspoon; omit baking powder and salt.
** To substitute for buttermilk, use 1 Tablespoon vinegar or lemon juice plus milk to make 1 cup.
HIGH ALTITUDE:
Above 3500 Feet:
Increase flour to 3 1/2 cups. Decrease sugar in cake to 1 2/3 cups.
FILLING:
8-ounce package cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg
1/2 cup flaked coconut
6 ounce package (1 cup) semi-sweet or milk chocolate chips
CAKE:
3 cups all purpose, unbleached or self-rising flour*
3/4 cup unsweetened cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups sugar
1 cup cooking oil
2 eggs
1 cup hot coffee or water
1 cup buttermilk**
1 teaspoon vanilla
1/2 cup chopped nuts
GLAZE:
1 cup powdered sugar
3 Tablespoons unsweetened cocoa
2 Tablespoons butter or margarine, softened
2 teaspoons vanilla
1 to 3 Tablespoons hot water
Heat oven to 350*F. Generously grease and lightly flour 12-cup fluted tube pan or 10-inch tube pan. In a small bowl, beat cream cheese, 1/4 cup sugar, 1 teaspoon vanilla and 1 egg until smooth. By hand, stir in coconut and chocolate chips; set aside.
Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, 3/4 cup cocoa, baking soda, baking powder and salt; mix well. In large bowl, combine 2 cups sugar, oil and 2 eggs; beat 1 minute at high speed. Add flour mixture, coffee, buttermilk and 1 teaspoon vanilla to sugar mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in nuts. Pour half of batter into greased and floured pan. Carefully spoon cream cheese filling over batter. (Filling should not touch sides or center of pan.) Spoon remaining batter over filling. Bake at 350*F. for 70 to 75 minutes or until top springs back when touched lightly in center. Cool upright in pan 15 minutes; invert onto serving plate. Cool completely.
In small bowl, blend powdered sugar, 3 Tablespoons cocoa, butter or margarine, 2 teaspoons vanilla and enough water for desired glaze consistency. Spoon over cake, allowing some to run down sides. Store in refrigerator. 16 servings.
TIPS: *If using self-rising flour, decrease baking soda to 1 teaspoon; omit baking powder and salt.
** To substitute for buttermilk, use 1 Tablespoon vinegar or lemon juice plus milk to make 1 cup.
HIGH ALTITUDE:
Above 3500 Feet:
Increase flour to 3 1/2 cups. Decrease sugar in cake to 1 2/3 cups.