Tunnel Cake (MI) Recipe

Filling:
1/4 cup granulated sugar
1 teaspoon vanilla extract
8 ounces cream cheese, room temperature
1 egg
1/2 cup flaked coconut
1 cup chocolate chips

Batter:
2 cups granulated sugar
1 cup vegetable oil
2 eggs
3 cups flour
3/4 cup cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup hot coffee or water
1 cup buttermilk or sour milk
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional)

Glaze:
3 tablespoon cocoa powder
1 cup confectioner’s sugar
2 tablespoon butter
2 teaspoons vanilla extract
1 to 3 tablespoons water

To prepare the filling, mix the sugar, vanilla, cream cheese, egg, coconut, and chocolate chips together in a small bowl until well blended. Set aside.
Preheat the oven to 350 degrees. Grease and lightly flour a 10-inch tube or Bundt pan. Combine the sugar, oil, and eggs, and beat for 1 minute at high speed. Add the flour, cocoa, baking soda, baking powder, salt, coffee, buttermilk, and vanilla. Beat for 3 minutes at medium speed. Stir in the nuts by hand. Pour half of the batter into the prepared pan. Carefully spoon the filling over the batter. Top with the remaining batter. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes, until top springs back when touched. Cool upright in the pan for 15 minutes. Remove from the pan, and cool completely.
While the cake is cooling, prepare the glaze. Stir together the cocoa, confectioners’ sugar, butter, and vanilla. Add water until the desired consistency is reached. Drizzle over the cooled cake.