Ring of Coconut Fudge Cake

• 2 1/4 cups sugar
• 1 cup salad oil
• 2 eggs
• 3 cups flour
• 1/2 cup cocoa
• 2 tsp. soda
• 2 tsp. baking powder
• 1 1/2 tsp. salt
• 1 cup hot coffee
• 1 cup buttermilk
• 1 tsp. vanilla
• 1/2 cup nuts

Ingredients: Filling

• 1 package 8 oz. cream cheese (softened)
• 1/4 cup sugar
• 1 egg
• 1 tsp. vanilla
• 1/2 tsp. coconut flavoring
• 1/2 cup flaked coconut
• 1 cup semi-sweet chocolate chips

Ingredients: Glaze

• 1 cup powdered sugar
• 3 Tbsp. cocoa
• 2 Tbsp. butter
• 2 tsp. vanilla
• 1-3 Tbsp. water

Directions

Preheat oven to 350 degrees F. Generously grease and flour a 10-inch bundt or tube pan. In a large mixer bowl, combine sugar, oil and eggs; beat 1 minute at high speed. Sift the dry ingredients together; add to bowl and mix.

Beat in all remaining ingredients except nuts. Beat 3 minutes at medium speed, occasionally scraping sides of the bowl. Fold in the nuts.

Pour 1/2 of the batter in the pan into prepared pan. Carefully spoon the filling mixture over the batter, then top with the remaining batter.

Bake at 350 for 70 to 75 minutes. Cool upright in pan for 15 minutes. Remove from pan and cool completely. Drizzle with the glaze.

By Robin from Washington, IA

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