Ring Of Coconut Fudge Cake

2 cups sugar

1 cup cooking oil

2 eggs

3 cups all-purpose flour

3/4 cup unsweetened cocoa

2 teaspoons baking soda

2 teaspoons baking powder

1 1/2 teaspoons salt

1 cup hot water or hot coffee

1 cup buttermilk or sour milk

1 teaspoon vanilla

1/2 cup nuts -- chopped

filling (for ring of coconut fudge cake)

Generously grease and lightly flour a 10 inch tube or bundt pan. Prepare filli ng; set aside. (lightly spoon flour into cup to measure; level off.) In a la rge mixer bowl, combine sugar, oil and eggs; beat1 minute at high speed. Add r emaining ingredients except filling and nuts; beat 3 minutes at medium speed, s craping bowl occasionally. By hand, stir in nuts. Pour 1/2 batter into prepar ed pan. Carefully spoon prepared filling over batter; top with remaining batte r. Bake at 350 degrees for 70 to 75 minutes until top springs back when touche d lightly in center. Cool upright in pan for 15 minutes; remove from pan. Coo l completely; drizzle with glaze made by combining 1 cup powdered sugar, 3 tabl espoons cocoa, 2 tablespoons butter, 2 teaspoons vanilla and 1 to 3 tablespoons hot water.