Cake Recipes
German Chocolate Bundt Cake
Ingredients
Streusel
- 1/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 tablespoons cold butter, 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 German baking chocolate
- 1/2 cup boiling water
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/3 cup butter, softened
- 2 teaspoons vanilla extract
- 2 egg whites
- 1 cup low-fat buttermilk
Glaze
- 1 cup powdered sugar
- 1 tablespoon butter, melted
- 4 teaspoons fat-free milk
Instructions
Streusel
- In a food processor, combine flour, brown sugar and butter and pulse until mixture resembles coarse meal.
- Add coconut and pecans and pulse to combine. Don't over-mix.
Cake
- Heat oven to 325 degrees F. Coat a 12 cup Bundt pan with cooking spray. Sprinkle with 1 tablespoon sugar; set aside.
- In small bowl, combine cocoa, baking chocolate and boiling water. Stir until chocolate melts; set aside.
- In another bowl combine flour, baking powder, baking soda and salt; set aside.
- With mixer, beat 11/2 cups sugar and butter at medium speed until well-blended, about 5 minutes.
- Add vanilla extract and egg whites, one at a time, beating well after each addition.
- Add flour mixture to sugar mixture alternating with buttermilk, beginning and ending with flour mixture.
- Stir in cocoa mixture.
- Pour half of batter into pan, top with streusel and spoon remaining batter over streusel.
- Bake for 1 hour, or until a tester comes out clean.
- Cool in pan on a rack for 10 minutes.
- Remove from pan and cool completely.
Glaze
- Combine powdered sugar and butter in bowl.
- Add milk, and stir with whisk.
- Drizzle over cake.
Attribution
Posted by Annette at Recipe Goldmine 12/5/2001 5:38 pm.