Ingredients
2 c Sugar
1 c Cooking oil
2 Eggs
3 c All-purpose flour
3/4 c Unsweetened cocoa
2 ts Baking soda
2 ts Baking powder
1 1/2 ts Salt
1 c Coffee; hot
1 c Buttermilk
1 ts Vanilla
1/2 c Nuts; chopped
-----filling-----
8 oz Cream cheese; softened
1/4 c Sugar
1 ts Vanilla
1 Egg
1/2 c Flaked coconut
1 c Semisweet chocolate pieces
Or milk chocolate
-----glaze-----
1 c Powdered sugar
3 tb Cocoa
2 tb Butter; melted
2 ts Vanilla
3 tb Water; hot; to 5 tbls
Directions
- Generously grease and lightly flour a 10″ tube or Bundt pan. Prepare filling: set aside. In 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, scraping bowl occaisonally. By hand, stir in nuts. Pour half of the batter in prepared pan.
- Carefully top with filling. Cover with remaining batter. Bake at 350~ for 70-75 minutes, (cover with foil if it starts to get too brown) until top springs back when touched lightly in center.
- Cool upright in pan for 15 minutes; remove from pan. Cool completely. If desired, drizzle with glaze.
- FILLING: In small bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Stir in coconut and chocolate pieces.
