German Chocolate Bundt Cake

Photo by Roni M.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Adapted from myrecipes.com

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

Directions

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.

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