Yesterday, I discussed a classic cake recipe from the 1960’s, “Tunnel of Fudge Cake”. This was a “Pillsbury Bake-Off” winner from 1966 and became wildly popular. This cake not only became famous in its own right, but it made the Bundt pan, then unknown to most bakers, a very popular baking item. Once the Bundt pan was made popular, in the 1970’s, Pillsbury introduced a line of “Bundt Cake Mixes” that made having a Bundt cake even faster and easier. The mixes were dropped in the 1980’s due to declining demand, but the Bundt pan continues to be popular.
If you own one of these pans and haven’t used it lately, let’s dig it out from hiding! Besides the “Tunnel of Fudge Cake”, another recipe from Pillsbury that also became a “Bake-Off” winner is also made of chocolate, along with a filling of coconut, nuts, and cream cheese. The recipe I’m sharing is for “Ring of Coconut Fudge Cake.” This would be a great dessert to top off a special meal or anytime you want a cake for an extra-special occasion!
Though it calls for a Bundt pan, this cake can be baked in a regular tube pan. But, if you don’t have one of these pans and do a lot of cake baking, it would be well worth the investment. They make beautiful cakes and are widely available in many department and discount stores.
Notice that in the recipe, it calls for either hot coffee or water. If you would a cake with a mocha flavor, use the coffee. Otherwise, for a cake that is purely chocolate flavored, go with the water. Regular brewed coffee or coffee made from an instant would work well. It’s delicious either way!
As you go through the recipe, you’ll see also that the recipe calls for buttermilk. If you don’t happen to have buttermilk on hand, you can make a substitute version by combining 1 cup of regular milk along with 1 tablespoon of lemon juice or vinegar. Let this mixture stand for five minutes, then it’s ready to use.
In case you missed the recipe for the “Tunnel of Fudge Cake” I gave yesterday, here’s the link to get this famous recipe:
When you make this cake, let those you’re serving know that there’s a “ring” baked inside….then enjoy their reaction when they see what kind of ring!
RING OF COCONUT FUDGE CAKE
Preheat oven to 350 degrees; grease and flour a 10-inch tube pan or Bundt pan and set aside; prepare the filling for the cake first:
- 1 (8 oz.) Pkg. Cream Cheese, softened
- 1/4 C. Sugar
- 1 Egg
- 1 Tsp. Vanilla Extract
- 1/2 C. Flaked Coconut
- 1 C. Semi-Sweet Chocolate Chips OR Milk Chocolate Chips
Cream together the cream cheese, sugar, egg and vanilla extract in a small bowl until smooth; stir in the coconut and chocolate chips by hand; set aside while making the cake batter.
- 2 C. Sugar
- 1 C. Vegetable Oil
- 2 Eggs
- 3 C. All-Purpose Flour
- 3/4 C. Unsweetened Cocoa, such as Hershey’s
- 2 Tsp. Baking Soda
- 2 Tsp. Baking Powder
- 1-1/2 Tsp. Salt
- 1 C. Hot Coffee OR Hot Water
- 1 C. Buttermilk or Sour Milk
- 1 Tsp. Vanilla Extract
- 1/2 C. Chopped Nuts
In a large bowl, combine sugar, oil and eggs; beat with electric mixer 1 minute at high speed; add remaining cake ingredients and beat for 3 minutes at medium speed, scraping bowl occasionally; by hand, stir in the nuts.
Pour 1/2 of the batter into prepared pan; carefully spoon prepared filling over batter; top with remaining batter; bake at 350 degrees for 70-75 minutes or until top springs back when lightly touched in the center; let the cake cool in the pan for 15 minutes, then invert onto a serving plate to cool completely; drizzle with Chocolate Glaze.
- 1 C. Confectioner’s Sugar
- 3 Tbls. Unsweetened Cocoa
- 2 Tbls. Butter, softened
- 2 Tsp. Vanilla Extract
- 1 to 3 Tbls. Hot Water
Mix these ingredients in a small bowl until smooth.