Rating: 4 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe by Cooking Light September 2000

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

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Directions

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  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

302 calories; calories from fat 29%; fat 9.8g; saturated fat 5.3g; mono fat 3.2g; poly fat 0.8g; protein 3.8g; carbohydrates 58g; fiber 0.7g; cholesterol 16mg; iron 1.6mg; sodium 224mg; calcium 58mg.
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