Shelly's Recipe

GERMAN CHOCOLATE BUNDT CAKE

Category: Cakes

Streusel:
1/4 cup flour
1/2 cup packed brown sugar
2 tbsp chilled butter or stick margarine, cut into small pieces
1/3 cup flaked sweetened coconut
1/3 cup chopped pecans

Cake:
Cooking spray
1 tbsp sugar
1/2 cup unsweetened cocoa
1 oz sweet baking chocolate
1/2 cup boiling water
1 1/2 cups sugar
1/3 cup butter, softened
2 tsp vanilla extract
2 large egg whites
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup low-fat buttermilk

Glaze:
1 cup powdered sugar
1 tbsp butter
4 tbsp milk

Preheat oven to 325. To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour and brown sugar in a small bowl; cut in 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 sugar. Set aside. Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.

Combine sugar and butter until well-blended (about 5 minutes). Add vanilla and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 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 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.