German Chocolate Bundt Cake

By rmulleni

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

Details

Servings 16
Adapted from myrecipes.com

Preparation

Step 1

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.