German Chocolate Bundt Cake

RECIPE

Yield
16 servings (serving size: 1 wedge)

Ingredients
Streusel:
1/4 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
1/3 cup flaked sweetened coconut
1/3 cup chopped pecans
Cake:
Cooking spray
1 tablespoon granulated sugar
1/2 cup unsweetened cocoa
1 ounce sweet baking chocolate
1/2 cup boiling water
1 1/2 cups granulated sugar
1/3 cup butter or stick margarine, softened
2 teaspoons vanilla extract
2 large egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
Glaze:
1 cup powdered sugar
1 tablespoon butter or stick margarine
4 teaspoons fat-free milk

Preparation
Preheat oven to 325°.

To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. 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.

To prepare cake, coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside. Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.

Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add vanilla and egg whites, 1 at a time, beating well after each addition. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture. Spoon half of batter into prepared pan; top with streusel. Spoon remaining batter over streusel. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan. Cool completely.

To prepare glaze; combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.

Nutritional Information
Calories:302 (29% from fat)
Fat:9.8g (sat 5.3g,mono 3.2g,poly 0.8g)
Protein:3.8g
Carbohydrate:58g
Fiber:0.7g
Cholesterol:16mg
Iron:1.6mg
Sodium:224mg
Calcium:58mg

German cooking@home
by cooking mania