Recipe

German Chocolate Bundt Cake Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 1 month ago What a rich sweet delight Bundt Cake! It is a winner! Prep:15m Cook:60m Servings:16	Mountainmam
	coconut chocolate pecans cocoa

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Ingredients

Streusel:

1/4 cup all-purpose flour

1/2 cup packed brown sugar

2 tablespoons chilled butter or stick margarine, cut into small pieces

1/3 cup flaked sweetened coconut

1/3 cup chopped pecans

Cake:

Cooking spray

1 tablespoon granulated sugar

1/2 cup unsweetened cocoa

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

Glaze:

1 cup powdered sugar

1 tablespoon butter or stick margarine

4 teaspoons fat-free milk

Directions

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.

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