Ingredients Jump to Instructions ↓

  1. 2 cups sugar

  2. 1 cup cooking oil

  3. 2 eggs

  4. 3 cups all-purpose flour

  5. 3/4 cup unsweetened cocoa

  6. 2 teaspoons baking soda

  7. 2 teaspoons baking powder

  8. 1 1/2 teaspoons salt

  9. 1 cup hot water or hot coffee

  10. 1 cup buttermilk or sour milk

  11. 1 teaspoon vanilla

  12. 1/2 cup nuts -- chopped filling (for ring of coconut fudge cake)

Instructions Jump to Ingredients ↑

  1. Generously grease and lightly flour a 10 inch tube or bundt pan. Prepare filli ng; set aside. (lightly spoon flour into cup to measure; level off.) In a la rge mixer bowl, combine sugar, oil and eggs; beat1 minute at high speed. Add r emaining ingredients except filling and nuts; beat 3 minutes at medium speed, s craping bowl occasionally. By hand, stir in nuts. Pour 1/2 batter into prepar ed pan. Carefully spoon prepared filling over batter; top with remaining batte r. Bake at 350 degrees for 70 to 75 minutes until top springs back when touche d lightly in center. Cool upright in pan for 15 minutes; remove from pan. Coo l completely; drizzle with glaze made by combining 1 cup powdered sugar, 3 tabl espoons cocoa, 2 tablespoons butter, 2 teaspoons vanilla and 1 to 3 tablespoons hot water.


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