Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ring-of-Coconut Fudge Cake
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- #69045
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
2 cups sugar
1 cup oil
2 eggs
3 cups flour
3/4 cup cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoon salt
1 cup hot coffee
1 cup sour milk
1 teaspoon vanilla extract
1/2 cup chopped nuts
FILLING
1/4 cup sugar
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1 egg
1/2 cup coconut
1 cup chocolate chips
GLAZE
1 cup powdered sugar
3 tablespoons cocoa powder
2 tablespoons butter
2 teaspoons vanilla extract
2 tablespoons hot water
directions
For Filling: Beat sugar, vanilla, cream cheese and egg until smooth. Stir in coconut and chocolate chips; set aside.
For Cake: In large bowl combine sugar, oil and eggs. Beat 1 minute at high speed. Add remaining ingredients, except nuts and filling. Beat 3 minutes at medium speed.
By hand, stir in nuts. Pour half of batter into greased and floured tube or Bundt pan. Carefully spoon filling over batter in center. Top with remaining batter.
Bake at 350 for 70-75 minutes. Cool upright in pan for 15 minutes. Remove from pan. Cool completely; drizzle with Glaze.
For Glaze: Combine ingredients and mix until smooth.
added by
GirlieSillyStuff
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 7, 2020
I'm 66 yrs old from Boston. This recipe has been in my family about 45 yrs. My mom found it in the Boston Globe and this became our birthday cake recipe. Name of the cake was Mrs Rita Glombs Ring of Coconut Chocolate Cake. We used to skip the coconut part. Makes a very heavy but moist cake. Only need a sliver since it is so rich. And needed the largest mixing bowl I had .
February 10, 2020
I got this recipe from the newspaper more than 40 years ago, then misplaced it. This is a rich, moist, sure to be a hit cake for any occasion.
January 10, 2013
I love that this classic recipe doesn't use a cake mix but rather is completely from scratch. This is the way this cake should be made!! It's delicious. If you never have tried this cake before you really should. Also, a bundt pan is better than a tube pan for this in my opinion. It just adds more elegance to it.