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
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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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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