Coconut Fudge Cake

Growing up, this cake was often chosen by me and my siblings for our "birthday" cake. I think the filling is my favorite part!

2 cups sugar
2 eggs
3/4 cup cocoa
2 teaspoons baking powder
1 cup hot water
1 cup *buttermilk
1 teaspoon vanilla
1 cup cooking oil
3 cups flour
1 teaspoon salt
2 teaspoons baking soda
1/2 cup chopped nuts

In large bowl combine sugar, oil, and eggs. Beat one minute at high speed. Sift dry ingredients and add alternately with combined hot water and sour milk or buttermilk. Stir in chopped nuts. Generously grease and lightly flour 10-inch tube pan or Bundt pan. Pour 1/2 batter into prepared pan. Carefully spoon prepared filling over batter. Top with remaining batter. Bake at 350 degrees F for 70 to 75 minutes. (Check at 50 to 55 minutes) or until top springs back when lightly touched in center. Cool. To serve, top with chocolate icing, if desired.

*In place of buttermilk, you may use 1 tablespoon lemon juice or vinegar added to milk to equal one cup, stir. Let sit 5 minutes.

FILLING:
1/4 cup sugar
1 (8 oz.) pkg. cream cheese, softened
1 teaspoon vanilla
1 egg
1/2 cup flaked coconut
1 cup semi-sweet or milk chocolate pieces

Beat cream cheese until fluffy. Add sugar, vanilla, and egg and continue to beat until well blended. Stir in coconut and chocolate pieces. Use as directed above.