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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tunnel Through Chocolate/Coconut-Fudge Cake Recipe

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This recipe for Tunnel Through Chocolate/Coconut-Fudge Cake is from Cooking With Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 c. sugar, divided
1 c. vegetable oil
3 large eggs
3 c. all-purpose flour
3/4 c. cocoa
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp salt
1 c. brewed coffee or water
1 c. buttermilk
1/2 c chopped pecans
2 tsp vanilla extract, divided
1 (8oz) pkg cream cheese, softened
1/2 c. flaked coconut
1 c. (6oz) semisweet chocolate morsels
Chocolate Glaze
Directions:
Directions:
Combine flour and next 4 ingredients; combine coffee and buttermilk. Add flour mixture and coffee mixture to oil mixture. Beat at medium speed 3 minutes. Stir in nuts and half of vanilla. Pour half of batter into a greased, floured 12-c. Bundt pan.
Beat cream cheese at medium speed until fluffy; gradually add remaining sugar and remaining egg. Beat just until blended. Stir in remaining vanilla, coconut, and morsels; spoon over batter in pan, leaving a 1/2 inch border around center and edge. Top with remaining batter.
Bake at 350º for 1 hour and 10 mins. or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan; cool completely on wire rack. Drizzle with warm glaze.
Chocolate glaze:
2 T butter or margarine, 1 c. powdered sugar, 3 T cocoa, 1 to 3 T hot water, 2 tsp vanilla extract;MELT butter in a saucepan over low heat;stir in sugar and remaining ingredients. Cook 8 mins.
Personal Notes:
Personal Notes:
Celebrate "Sisters" Sept 2000 BML

 

 

 

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