Ring-of-coconut Fudge Cake

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 16
• 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
• 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
• 1 cup confectioners' sugar
• 3 tablespoons unsweetened cocoa
• 2 tablespoons butter or 2 tablespoons margarine
• 2 teaspoons vanilla
• 1 -3 tablespoon hot water

Recipe

• 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.