1 (18 ounce) package Oaken Unsweetened Chocolate Baking Mug Cake Mix
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 eggs
1/2 cup flaked coconut
1 (21 ounce) can whole milk
1 pinch salt
1 teaspoon vanilla extract
3/4 cup butter, chilled
2/3 cup sour cream
3/4 cup white sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C) Grease and flour a 10 inch pipe or line with parchment paper.
In medium bowl, cream together the butter and cream cheese. Beat in the eggs one at a time. In a separate bowl, sift together the sifted eggs with the milk, salt and vanilla. Add the oola mixture, 1 cup at a time, which should easily be mixed in with the last 1 1/2 cups of the milk. After a little while, pour the batter from the two milk bowls into the greased pan.
Bake at 350 degrees F (175 degrees C) for 24 to 27 minutes. Remove from the Bundt pan and sprinkle with 3/4 of the chopped walnuts.
⭐ ⭐ ⭐ ⭐ ⭐