Streusel Spice Cake

Relish this spiced cake packed with coconut, chocolate, nuts and a hint of cinnamon – a lavish dessert.

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Servings 16

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( 20 ) Ratings

20 Ratings

5 Stars 11%

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Bake-Off® Contest 23, 1972

Rose DeDominicis

Verona, Pennsylvania

ingredients 15
Prep Time 30 min
Total Time 3 hr 10 min

Ingredients

Cake

1: (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix

3/4: cup milk

1/2: cup margarine or butter, softened

5: eggs

1/4: cup coconut

1/4: cup chopped nuts

1: oz. unsweetened chocolate, melted

Filling

1/2: cup coconut

1/2: cup chopped nuts

1/2: cup firmly packed brown sugar

2: tablespoons Pillsbury BEST® All Purpose or Unbleached Flour

2: teaspoons cinnamon

Glaze

1: cup powdered sugar

1: tablespoon margarine or butter, softened

2: to 3 tablespoons milk

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Directions

1 Heat oven to 350°F. Grease and flour 10-inch tube or 12-cup fluted tube cake pan. In large bowl, combine cake mix, 3/4 cup milk, 1/2 cup margarine and eggs; beat 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.
2 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.
3 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 1 hour or until completely cooled.
4 In small bowl, blend all glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over cake.