Ingredients
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1 (8 ounce) package cream cheese, softened
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1/4 cup sugar
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1 egg
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1/2 cup flaked coconut
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1 cup semi-sweet chocolate chips or 1 cup milk chocolate chips
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2 cups sugar
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1 cup vegetable oil
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2 eggs
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3 cups all-purpose flour
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3/4 cup unsweetened cocoa
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2 teaspoons baking soda
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2 teaspoons baking powder
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1 1/2 teaspoons salt
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1 cup hot coffee or 1 cup water
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1 cup buttermilk
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1 teaspoon vanilla
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1/2 cup chopped nuts
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1 cup confectioners' sugar
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3 tablespoons unsweetened cocoa
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1 teaspoon vanilla
Instructions
- Heat oven to 350°F.
- Generously grease and lightly flour a 12-cup Bundet pan.
- In medium bowl, combine all filling ingredients; blend well and set aside.
- In large bowl, combine 2 cups sugar, oil and eggs; beat 1 minute at high speed.
- Add remaining cake ingredients except nuts.
- Beat 3 minutes ate medium speed, scraping bowl occasionally.
- Stir in nuts.
- Pour 1/2 of the batter into greased and floured pan.
- Carefully spoon filling over batter, forming a ring.
- Top with remaining batter.
- Bake at 350°F 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 on wire rack.
- For Glaze: In medium bowl combine all glaze ingredients, adding enough hot water for desired consistency.
- Spoon over cake, allowing some to run down sides.
- Store uneaten cake in refrigerator.