Ring Of Coconut Fudge Cake

• 2 c. sugar
• 1 c. cooking oil
• 2 eggs
• 3 c. enriched all-purpose flour *
• 3/4 c. unsweetened cocoa
• 2 tsp. soda
• 2 tsp. baking powder
• 1 1/2 tsp. salt
• 1 c. hot coffee or water
• 1 c. buttermilk or sour milk
• 1 tsp. vanilla
• 1/2 c. chopped nuts
• 1 c. powdered sugar
• 3 Tbsp. cocoa
• 2 Tbsp. butter
• 2 tsp. vanilla
• 1 to 3 Tbsp. hot water

1. Preheat oven to 350u0b0.
2. Generously grease and lightly flour a 10-inch tube or Bundt pan.
3. Prepare filling; set aside.
4. In large mixer bowl, combine sugar, oil and eggs.
5. Beat 1 minute at high speed.
6. Add remaining ingredients except filling; beat 3 minutes at medium speed, scraping bowl occasionally.
7. By hand, stir in nuts.
8. Pour half of batter into prepared pan.
9. Carefully spoon prepared filling over batter; top with remaining batter.
10. Bake at 350u0b0 for 70 to 75 minutes until top springs back when touched lightly in center.
11. Cool upright in pan 15 minutes; remove from pan.
12. Cool completely; drizzle with glaze made by combining:

sugar, cooking oil, eggs, flour, unsweetened cocoa, soda, baking powder, salt, hot coffee, buttermilk, vanilla, nuts, powdered sugar, cocoa, butter, vanilla, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=187859 (may not work)