Ingredients

Cake:
2 cups sugar
1 cup vegetable oil
2 large eggs
3 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1-1/2 teaspoons salt
1 cup brewed coffee
1 cup buttermilk
1/2 cup chopped pecans
1 teaspoon pure vanilla extract

Tunnel Filling:
1-8 ounce package cream cheese, softened
1 egg
1/4 cup sugar
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips

Chocolate Glaze:
2 tablespoons butter
3 tablespoons cocoa
1 cup powdered sugar
1-3 tablespoons cream
2 teaspoons vanilla extract

Method

1. In large mixer bowl, beat 2 cups sugar, oil, and 2 eggs at high speed 1 minute
2. In medium bowl, combine flour and next 4 ingredients, whisk
3. Combine coffee and buttermilk
4. Add flour mixture and coffee mixture alternately to sugar/oil mixture
5. Beat at medium speed 3 minutes
6. Stir in nuts and vanilla
7. Pour half of batter into a greased, floured 12-cup Bundt pan

Tunnel Filling:

1. Beat cream cheese at medium speed until fluffy,
2. Gradually add 1/2 cup sugar and egg
3. Beat until blended
4. Stir in vanilla and chocolate chips
5. Spoon over batter in pan, leaving a 1/2-inch border around center and edge
6. Top with remaining batter
7. Bake at 350 degrees 1 hour and 10 minutes, test for doneness with pick
8. Cool in pan on wire rack for 15 minutes
9. Remove from pan and cool completely THEN make glaze

Glaze:

1. Melt butter in a saucepan over low heat, stir in sugar, and remaining ingredients
2. Pour while warm over COOL cake

NOTE: May add 1/2 cup flaked coconut to tunnel filling, but reduce sugar to 1/4 cup

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