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Pillsbury's Ring of Coconut Cake




Source of Recipe


Pillsbury


List of Ingredients




Pillsbury's Ring of Coconut Cake
Preheat oven to 350

Filling:
8 oz pack cream cheese
1/4 c sugar
1 tsp vanilla
1 egg
1/2 c coconut
6 oz pack chocolate chips

Cake:
3 c flour
1/2 c unsweetened cocoa
2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 c sugar
1 c vegetable oil
2 eggs
1 c hot coffee or water
1 c buttermilk or "soured" milk
1 tsp vanilla
1/2 c chopped nuts

Glaze:
1 c powdered sugar
3 Tbsp unsweetened cocoa
2 Tbsp butter or margarine
2 tsp vanilla
1-3 Tbsp hot water

Recipe





Generously grease and flour bundt/tube pan. Beat all filling ingredients together and set aside.

Sift or whisk dry ingredients for the cake together and set aside. In large bowl combine the sugar, oil and eggs and beat one minute. Add the dry ingredients, coffee/water, buttermilk and vanilla. Mix for three minutes. Stir in the nuts by hand.

Pour half of the batter into the pan. Carefully spoon filling over the batter - DO NOT allow filling to touch the pan itself. Spoon remaining cake batter over this. Bake 70-75 minutes until top springs back lightly when touched in center. Cool in pan on rack 15 minutes before turning out. Cool completely on rack.

Beat glaze ingredients together until consistency is such that you can spoon it over the cake allowing some to run down the sides.