 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 25 |
|
Ingredients:
2 1/4 cups sugar, divided |
1 cup vegetable oil |
3 large eggs, divided |
3 cups all-purpose flour |
3/4 cup cocoa |
2 tablespoons baking soda |
2 teaspoons baking powder |
1 1/2 teaspoons salt |
1 cup brewed coffee |
1 cup buttermilk |
1/2 cup chopped pecans |
2 teaspoons vanilla, divided |
1 (8 ounce) package cream cheese, softened |
1/2 cup flaked coconut |
1 cup semi-sweet chocolate chips (6 oz) |
2 tablespoons butter or 2 tablespoons margarine |
1 cup powdered sugar |
3 tablespoons cocoa |
1 -3 tablespoon hot water |
2 teaspoons vanilla |
Directions:
1. CAKE: Beat 2 cups sugar,oil and 2 eggs at hight speed with an electric mixer for 1 minute.
2. Combine flour and next 4 ingredients,combine coffee and buttermilk to oil mixture.
3. Beat at medium speed 3 minutes.
4. Stir in nuts and half of vanilla.
5. Pour half of batter into a greased,floured 12 cup bundt pan.
6. Beat cream cheese at medium speed until fluffy,gradually add remaning sugar and remaning egg.
7. Beat until just blended.
8. Stir in remaning vanilla,coconut and chocolate chips,spoon over batter in pan,leaving a 1/2 inch border around center and edge.
9. Top with remaning batter.
10. Bake at 350 for 1 hour and 10 minutes or until a toothpick comes out clean.
11. Cool in pan for 15 minutes.
12. Drizzle with warm glaze.
13. GLAZE: Melt butter in a saucepan over low heat,stir in sugar and remaning ingredients.
|
|