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GERMAN CHOCOLATE BUNDT CAKE
1 tablespoon granulated sugar
FOR THE STREUSEL:
1/4 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons chilled butter or stick margarine cut in to small pieces
1/3 cup flaked sweetened coconut
1/3 cup chopped pecans
FOR THE CAKE:
1/2 cup unsweetened cocoa powder
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
FOR THE GLAZE:
1 cup powdered sugar
1 tablespoon butter or stick margarine
4 teaspoons fat-free milk
Preheat oven to 325 degrees F. Coat a 12-cup Bundt pan with cooking spray. Sprinkle with 1 tablespoon granulated sugar set aside.
TO PREPARE THE STREUSEL:
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. Set aside.
TO PREPARE THE CAKE:
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.
Combine 2 cups of 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 in to prepared pan; top with streusel. Spoon remaining batter over streusel.
Bake at 325 degrees F for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan. Cool completely.
TO PREPARE THE GLAZE:
Combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk.
Drizzle glaze over cake.
Yield 16 servings
Source: Cooking Light magazine; September 2000
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