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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake:
2 1/3 cups sugar, divided
1 cup vegetable oil
2 large eggs
3 tsp vanilla, divided
3 cups flour
3/4 cup unsweetened baking cocoa, sifted
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 cup very strong brewed coffee, cooled (or dissolve 2 tsp of instant coffee granules in 1 cup very hot water then cooled)
1 cup buttermilk
1/2 cup chopped nuts (walnuts or pecans)
1 (8-oz) pkg cream cheese, softened
1 large egg
1/2 cup sweetened flaked coconut
1 cup semi- sweet chocolate chips
CHOCOLATE GLAZE:
2 tbsp melted butter
1 cup confectioners sugar, sifted
3 tbsp unsweetened cocoa powder, sifted
1-3 tbsp hot water
2 tsp vanilla
Preheat oven to 350. Set oven rack to second-lowest position. Generously grease a 12-cup bundt pan.
For cake; in a large bowl beat 2 cups sugar with oil, eggs and 2 tsp vanilla on high speed of an electric mixer for 2 minutes.
In a bowl sift he flour with cocoa powder, baking powder, baking soda and salt.
In another small bowl combine the coffee with buttermilk.
Add the flour mixture and the coffee mixture to the egg mixture then beat at medium speed for about 3 minutes. Stir in 1/2 cup nuts. Pour half the batter into prepared bundt pan.
In a medium bowl beat the cream cheese with 1/3 cup sugar, 1 egg and 1 tsp vanilla until smooth and well combined; mix in coconut and chocolate chips. Spoon the cream cheese mixture over the cake batter in the pan leaving about a 1/2-inch border around the center and the edge of the pan. Top with remaining cake batter. Bake for about 1 hour or until the cake tests done. Cool in pan for 15 minutes then remove to a wire rack to cool completely.
To make the glaze; in a medium bowl combine all glaze ingredients together until smooth and combine adding in water if necessary to achieve desired consistency for glazing. Drizzle over cooled cake.
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CHOCOLATE TUNNEL BUNDT CAKE WITH CHOCOLATE GLAZE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake:
2 1/3 cups sugar, divided
1 cup vegetable oil
2 large eggs
3 tsp vanilla, divided
3 cups flour
3/4 cup unsweetened baking cocoa, sifted
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 cup very strong brewed coffee, cooled (or dissolve 2 tsp of instant coffee granules in 1 cup very hot water then cooled)
1 cup buttermilk
1/2 cup chopped nuts (walnuts or pecans)
1 (8-oz) pkg cream cheese, softened
1 large egg
1/2 cup sweetened flaked coconut
1 cup semi- sweet chocolate chips
CHOCOLATE GLAZE:
2 tbsp melted butter
1 cup confectioners sugar, sifted
3 tbsp unsweetened cocoa powder, sifted
1-3 tbsp hot water
2 tsp vanilla
Preheat oven to 350. Set oven rack to second-lowest position. Generously grease a 12-cup bundt pan.
For cake; in a large bowl beat 2 cups sugar with oil, eggs and 2 tsp vanilla on high speed of an electric mixer for 2 minutes.
In a bowl sift he flour with cocoa powder, baking powder, baking soda and salt.
In another small bowl combine the coffee with buttermilk.
Add the flour mixture and the coffee mixture to the egg mixture then beat at medium speed for about 3 minutes. Stir in 1/2 cup nuts. Pour half the batter into prepared bundt pan.
In a medium bowl beat the cream cheese with 1/3 cup sugar, 1 egg and 1 tsp vanilla until smooth and well combined; mix in coconut and chocolate chips. Spoon the cream cheese mixture over the cake batter in the pan leaving about a 1/2-inch border around the center and the edge of the pan. Top with remaining cake batter. Bake for about 1 hour or until the cake tests done. Cool in pan for 15 minutes then remove to a wire rack to cool completely.
To make the glaze; in a medium bowl combine all glaze ingredients together until smooth and combine adding in water if necessary to achieve desired consistency for glazing. Drizzle over cooled cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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