Serves: 16
Total Calories: 181
Heat oven to 350°F. Grease and flour 10-inch tube or 12-cup Bundt pan. In large bowl, combine cake mix, 3/4 cup milk, 1/2 cup margarine and eggs at low speed until moistened beat 2 minutes at high speed. Stir in 1/4 cup coconut and 1/4 cup nuts. With spoon, marble chocolate through batter. Pour half of batter (about 2 cups) into greased and floured pan.
In small bowl, combine all filling ingredients reserve 1/2 cup filling. Sprinkle remaining filling over batter in pan. Cover with remaining batter sprinkle with 1/2 cup reserved filling.
Bake at 350°F. for 55 to 70 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 30 minutes. Remove from pan. Cool completely.
In small bowl, blend all glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over cake.
HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry cake mix. Bake at 375° F. for 45 to 55 minutes.
Nutrition Per Serving: Calories 350 Protein 5g Carbohydrate 45g Fat 17g Sodium 330mg
PICTURE: Top to bottom: Nutty Graham Picnic Cake, Streusel Spice Cake
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Streusel Spice Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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