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German Chocolate Bundt Cake (7 PTS)

Serves: 16 people

Recipe Ingredients

  STREUSEL:
1/4 cup 15g / 0.5ozAll-purpose flour
1/2 cup 80g / 2.8ozPacked brown sugar
2 tablespoons 30mlChilled butter or stick margarine - cut into small piece
1/3 cup 30g / 1.1ozFlaked sweetened coconut
1/3 cup 48g / 1.7ozChopped pecans
  CAKE:
  Cooking spray
1 tablespoon 15mlGranulated sugar
1/2 cup 55g / 1.9ozUnsweetened cocoa
1 oz 28gSweet baking chocolate
1/2 cup 118mlBoiling water
1 1/2 cups 297g / 10ozGranulated sugar
1/3 cup 65g / 2.3ozButter or stick margarine - softened
2 teaspoons 10mlVanilla extract
2 teaspoons 10mlEgg whites (large)
2 cups 125g / 4.4ozAll-purpose flour
2 teaspoons 10mlBaking powder
1/2 teaspoon 2.5mlBaking soda
1/2 teaspoon 2.5mlSalt
1 cup 237mlLow-fat buttermilk
  GLAZE
1 cup 198g / 7ozPowdered sugar
1 tablespoon 15mlButter or stick margarine
4 teaspoons 20mlFat-free milk

Recipe Instructions

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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