Nice fudgy filler in this coconut fudge cake!
Cup of coffee, delicious brownie with powder sugar and coffee beans for breakfast or light meal. Smell tasty.
Ingredients:
- 2 cups sugar
- 1 cup vegetable oil
- 2 large eggs
- 3 cups all-purpose flour
- ¾ cup cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 ½ teaspoons salt
- 1 cup water or hot coffee
- 1 cup buttermilk or sour milk
- 1 teaspoon vanilla extract
- ½ cup nuts (chopped)
Cream cheese filling:
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese
- 1 large eggs
- 6 ounces chocolate chips (semi-sweet)
- ½ cup coconut (shredded)
Directions:
Generously grease and lightly flour a 10 inch tube or bundt pan.
Prepare filling, combine and beat until smooth. Set aside.
Lightly spoon flour into cup to measure; level off.
In a large mixer bowl, combine sugar, oil and eggs; beat 1 minute at high speed.
Add remaining ingredients except filling and nuts; beat 3 minutes at medium speed, s craping bowl occasionally.
By hand, stir in nuts. Pour ½ batter into prepared pan.
Carefully spoon prepared filling over batter; top with remaining batter.
Bake at 350℉ (180℃) for 70 to 75 minutes until top springs back when touched lightly in center.
Cool upright in pan for 15 minutes; remove from pan.
Cool completely; drizzle with glaze made by combining 1 cup powdered sugar, 3 tablespoons cocoa, 2 tablespoons butter, 2 teaspoons vanilla and 1 to 3 tablespoons hot water.
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