• Preheat oven to 350 F. Grease and flour a 10-inch tube or 12-inch Bundt pan.
• In a medium size bowl, combine all cream cheese filling ingredients and blend well.
• In a mixing bowl, combine 2 cups of sugar, oil, and eggs. Beat for 1 minute at medium-high speed or for about 2 minutes by hand. Beat in the vanilla.
• Add remaining ingredients (except nuts) and beat by hand for for 3 minutes or at medium speed of a mixer just until smooth. Note: This is where I diverge from the recipe. I whisked together all of the dry ingredients except for the nuts and added the dry mixture to the batter. I then added 1 cup of buttermilk and mixed the best I could by hand. Lastly, I heated 1 cup of coffee, poured it over, then beat for 3 minutes by hand until fairly smooth. Nuts went in last.
• Pour half of the batter into the tube pan, then spoon a ring of the filling in the middle of the batter, not touching the walls of the pan. Spoon on the remaining batter.
• Bake at 350 for 60-70 minutes. (or until done). It will smell and appear done after about 40 minutes, but I took its temperature and it did indeed need that whole 70 minutes in my oven.

Chocolate Glaze

• In a medium bowl, combine all of the glaze ingredients except for the hot water.
• Add the hot water gradually, stirring vigorously until smooth.
• Spoon over the cake.
• Store the cake in the refrigerator or at room temperature for a few hours.