Chocolate Tunnel Fudge Cake

READY IN: 1hr 30mins
SERVES: 10-12




  • Preheat oven to 350 degree F.
  • Set oven rack to second-lowest position.
  • Grease and flour a 12-cup bundt pan.
  • In a bowl, beat 2 cups sugar with oil and and 2 eggs at high speed of an electric mixer, for 1 minute.
  • Combine flour, baking cocoa, baking powder, baking soda and salt.
  • In another small bowl, combine the coffee with the buttermilk.
  • Add the flour mixture and the coffee mixture to the oil mixture; beat at medium speed for 3 minutes.
  • Stir in nuts and 1 tsp vanilla.
  • Pour half of the cake mixture into the prepared bundt pan.
  • in another bowl, beat cream cheese at medium speed until fluffy; gradually add in 1/4 cup sugar, and the remaining egg; beat just until blended.
  • Stir in remaining 1 tsp vanilla, coconut and chocolate chips.
  • Spoon over cake batter in pan, leaving 1/2-inch border around the center and the edge of the pan.
  • Top with remaining cake batter.
  • Bake for 1 hour and 10 minutes, or until cake tests done.
  • Cool in the pan on a wire rack for 15 minutes.
  • Remove from pan; cool completely on wire rack.
  • To make glaze: Melt the butter in a saucepan over low heat; stir in powdered sugar, and 1 Tbsp water and the 2 tsp vanilla, mix until smooth, adding more water if necessary to achieve desired consistancy for glaze.
  • Drizzle over the cooled cake.