German Chocolate Bundt Cake (7 PTS) Recipe - Cooking Index
STREUSEL: | ||
1/4 cup | 15g / 0.5oz | All-purpose flour |
1/2 cup | 80g / 2.8oz | Packed brown sugar |
2 tablespoons | 30ml | Chilled butter or stick margarine - cut into small piece |
1/3 cup | 30g / 1.1oz | Flaked sweetened coconut |
1/3 cup | 48g / 1.7oz | Chopped pecans |
CAKE: | ||
Cooking spray | ||
1 tablespoon | 15ml | Granulated sugar |
1/2 cup | 55g / 1.9oz | Unsweetened cocoa |
1 oz | 28g | Sweet baking chocolate |
1/2 cup | 118ml | Boiling water |
1 1/2 cups | 297g / 10oz | Granulated sugar |
1/3 cup | 65g / 2.3oz | Butter or stick margarine - softened |
2 teaspoons | 10ml | Vanilla extract |
2 teaspoons | 10ml | Egg whites (large) |
2 cups | 125g / 4.4oz | All-purpose flour |
2 teaspoons | 10ml | Baking powder |
1/2 teaspoon | 2.5ml | Baking soda |
1/2 teaspoon | 2.5ml | Salt |
1 cup | 237ml | Low-fat buttermilk |
GLAZE | ||
1 cup | 198g / 7oz | Powdered sugar |
1 tablespoon | 15ml | Butter or stick margarine |
4 teaspoons | 20ml | Fat-free milk |
Preheat oven to 325°.
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.
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.
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.
To prepare glaze, combine powdered sugar and butter in a small bowl. Add milk, stir with a whisk. Drizzle over cake. (serving size 1
wedge).
CALORIES 302 (29% from fat); FAT 9.8g (sat 5.3g, mono 3.2g, poly 0.8g); PROTEIN 3.8g; CARB 58g; FIBER 0.7g; CHOL 16mg; IRON 1.6mg;
SODIUM 224mg; CALC 58mg
S(Formatted by):
"KES on 9/17/00"
Copyright:
"Southern Living Inc."
Source:
Jim Coleman, Cooking Light, September 2000
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