German Chocolate Bundt Cake (7 Pts) Recipe
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German Chocolate Bundt Cake (7 Pts)
STREUSEL:
1/4 cup all-purpose flour
1/2 cup packed brown sugar
2 tbsp chilled butter or stick margarine, cut into small p
1/3 cup flaked sweetened coconut
1/3 cup chopped pecans
CAKE:
Cooking spray
1 tbsp granulated sugar
1/2 cup unsweetened cocoa
1 oz sweet baking chocolate
1/2 cup boiling water
1 1/2 cup granulated sugar
1/3 cup butter or stick margarine, softened
2 tsp vanilla extract
2 large egg whites
2 cup all-purpose 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 or stick margarine
4 tsp 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."
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Preparation Time: 0:00 |
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