German Chocolate Bundt Cake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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From Cooking Light (September 2000). Topping the glaze with a bit of extra coconut and nuts dresses it up a bit. Ingredients:
1/4 cup flour |
1/2 cup brown sugar, packed |
2 tablespoons butter or 2 tablespoons margarine, chilled and cut into small pieces |
1/3 cup sweetened flaked coconut |
1/3 cup pecans, chopped |
cooking spray |
1 tablespoon sugar |
1/2 cup unsweetened cocoa |
1 ounce sweet baking chocolate |
1/2 cup boiling water |
1 1/2 cups sugar |
1/3 cup butter or 1/3 cup margarine, softened |
2 teaspoons vanilla extract |
2 egg whites |
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup low-fat buttermilk |
1 cup powdered sugar |
1 tablespoon butter or 1 tablespoon margarine |
4 teaspoons nonfat milk |
Directions:
1. Preheat oven to 325°F.
2. Coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside.
3. STREUSEL: Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.
4. CAKE: Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
5. Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed until well-blended, or about 5 minutes.
6. Add vanilla and egg whites, 1 at a time, beating well after each addition.
7. Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk.
8. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
9. Stir in cocoa mixture.
10. Spoon half of batter into prepared pan; top with streusel.
11. Spoon remaining batter over streusel.
12. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
13. Cool in pan on a wire rack 10 minutes before removing from pan to cool completely.
14. GLAZE: Combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.
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