German Chocolate Bundt Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
German Chocolate Bundt Cake is the result of a cross between two classic and delicious cakes. Drizzle generously with glaze and dig in to your new favorite dessert. Ingredients:
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 |
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 |
1 cup powdered sugar |
1 tablespoon butter or stick margarine |
4 teaspoons fat-free milk |
Directions:
1. Preheat oven to 325°.
2. 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.
3. 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.
4. 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.
5. To prepare glaze; combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.
|
|