Serves: 5
Total Calories: 1,682
Cream sugar, oil, and salt. Add eggs and vanilla. Mix together flour, baking powder, soda, and cocoa. Add to creamed mixture alternately with buttermilk and hot water. Mix well. Add nuts, if desired. Grease well a large Bundt or angel food cake pan. Pour 1/2 of batter into pan.
Filling:
Mix all Filling ingredients together well, and drop by spoonfuls on top of first layer of cake batter. Then cover with remaining batter. Bake at 350° for 1 hour. Do not turn out of pan until completely cool (3–4 hours). Turn out onto plate. Ice with thin chocolate glaze, if desired.
This Filled Fudge Cake recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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