CAKE BATTER:

• 2 cups sugar
• 1 cup oil
• 2 eggs
• 2 cups flour
• 3/4 cup cocoa
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1 1/2 tsp. salt
• 1 cup hot strong coffee
• 1 cup buttermilk
  (to make buttermilk add 1 tablespoon lemon juice
  or vinegar and milk to make 1 cup)
• 1 tsp. vanilla
• 1/2 cup chopped nuts (optional)

Directions:

Cream sugar and eggs and oil. Add remaining ingredients and beat (3 min.) Stir in nuts. Pour half, of the batter into prepared pan. Carefully spoon batter over filling do not touch sides of pan with filling or it will stick. Top with remaining batter. It is important that there should be half of batter in pan before adding filling – otherwise the filling will sink and you won’t be able to turn cake out of the pan. Bake approximately 70 min. You can’t judge “doneness” by the straw method because of the filling – rather you have to judge by look and feel of the upper portion of the cake.

Filling:

1/4 Cup Sugar
1 tsp. vanilla
1 pkg (6-8 oz.) cream cheese
1 egg
1/2 cup shredded coconut
1 cup chocolate pieces (chips)

Blend together, stir in chips
After the cake is baked, cooled and turned out, drizzle with glaze

Glaze:

1 Cup icing sugar
2 tsp. vanilla
3 tbsp. cocoa
2 tbsp. butter
1-3 tbsp. hot water.