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German Chocolate Bundt Cake

German Chocolate Bundt Cake is the result of a cross between two classic and delicious cakes. Drizzle generously with glaze and dig in to your new favorite dessert.

Cooking Light SEPTEMBER 2000

  • Yield: 16 servings (serving size: 1 wedge)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 29%
  • Fat: 9.8g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.8g
  • Carbohydrate: 58g
  • Fiber: 0.7g
  • Cholesterol: 16mg
  • Iron: 1.6mg
  • Sodium: 224mg
  • Calcium: 58mg
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German Chocolate Bundt Cake Recipe

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