German Chocolate Bundt Cake

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<mx2 source= " MasterCook 5.0 " date= " September 17, 2000 " >

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German Chocolate Bundt Cake

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<RcpE name= " German Chocolate Bundt Cake " author= " Jim Coleman, Cooking Light,

September 2000 " >

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<![CDATA[

* Exported from MasterCook *

 

German Chocolate Bundt Cake

 

Recipe By :Jim Coleman, Cooking Light, September 2000

Serving Size : 16 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

STREUSEL:

1/4 cup all-purpose flour

1/2 cup packed brown sugar

2 tablespoons chilled butter or stick margarine -- cut into small

piece

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

 

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. "

 

- - - - - - - - - - - - - - - - - - -

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 16 " />

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<CatS>

<CatT>

Desserts

</CatT>

</CatS>

<IngR name= " STREUSEL: " code= " S " ></IngR>

<IngR name= " all-purpose flour " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " packed brown sugar " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " chilled butter or stick margarine " unit= " tablespoons " qty= " 2 " >

<IPrp>

cut into small pieces

</IPrp>

</IngR>

<IngR name= " flaked sweetened coconut " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " chopped pecans " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " CAKE: " code= " S " ></IngR>

<IngR name= " Cooking spray " ></IngR>

<IngR name= " granulated sugar " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " unsweetened cocoa " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " sweet baking chocolate " unit= " ounce " qty= " 1 " ></IngR>

<IngR name= " boiling water " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " granulated sugar " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " butter or stick margarine " unit= " cup " qty= " 1/3 " >

<IPrp>

softened

</IPrp>

</IngR>

<IngR name= " vanilla extract " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " egg whites " unit= " large " qty= " 2 " ></IngR>

<IngR name= " all-purpose flour " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " baking powder " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " baking soda " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " low-fat buttermilk " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " GLAZE " ></IngR>

<IngR name= " powdered sugar " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " butter or stick margarine " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " fat-free milk " unit= " teaspoons " qty= " 4 " ></IngR>

<DirS>

<DirT>

Preheat oven to 325°.

</DirT>

<DirT>

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.

</DirT>

<DirT>

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.

</DirT>

<DirT>

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.

</DirT>

<DirT>

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).

</DirT>

<DirT>

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

</DirT>

</DirS>

<AltS label= " Formatted by " source= " KES on 9/17/00 " />

<CpyR>

Southern Living Inc.

</CpyR>

</RcpE></mx2>