Ring-Of-Coconut Fudge Cake

This is a recipe that has been around for years--before you could buy bundt mixes in a package! My kids especially like the tunnel of cream cheese, coconut and chocolate chips!

• Ready In: 1 hr 35 mins
• Serves: 16

Ingredients

• For Filling

• 1 (8 ounce) package cream cheese, softened
• 1⁄4 cup sugar
• 1  teaspoon vanilla
• 1  egg
• 1⁄2 cup flaked coconut
• 1  cup  semi-sweet chocolate chips or 1  cup  milk chocolate chips

• For Cake

• 2  cups sugar
• 1  cup  vegetable oil
• 2  eggs
• 3  cups all-purpose flour
• 3⁄4 cup  unsweetened cocoa
• 2  teaspoons baking soda
• 2  teaspoons baking powder
• 1 1⁄2 teaspoons salt
• 1  cup  hot coffee or 1  cup water
• 1  cup buttermilk
• 1  teaspoon vanilla
• 1⁄2 cup  chopped  nuts

• For Glaze

• 1  cup confectioners' sugar
• 3  tablespoons  unsweetened cocoa
• 2  tablespoons butter or 2  tablespoons margarine
• 2  teaspoons vanilla
• 1 -3  tablespoon hot water

Directions

1. Heat oven to 350°F.
2. Generously grease and lightly flour a 12-cup Bundet pan.
3. In medium bowl, combine all filling ingredients; blend well and set aside.
4. In large bowl, combine 2 cups sugar, oil and eggs; beat 1 minute at high speed.
5. Add remaining cake ingredients except nuts.
6. Beat 3 minutes ate medium speed, scraping bowl occasionally.
7. Stir in nuts.
8. Pour 1/2 of the batter into greased and floured pan.
9. Carefully spoon filling over batter, forming a ring.
10. Top with remaining batter.
11. Bake at 350°F for 70 to 75 minutes until top springs back when touched lightly in center.
12. Cool upright in pan for 15 minutes; remove from pan.
13. Cool completely on wire rack.
14. For Glaze: In medium bowl combine all glaze ingredients, adding enough hot water for desired consistency.
15. Spoon over cake, allowing some to run down sides.
16. Store uneaten cake in refrigerator.