German Chocolate Bundt Cake

German Chocolate Bundt Cake


1. Preheat oven to 325°F.

2. Coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside.

3. STREUSEL: 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.

4. CAKE: Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.

5. Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed until well-blended, or about 5 minutes.

6. Add vanilla and egg whites, 1 at a time, beating well after each addition.

7. Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk.

8. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.

9. Stir in cocoa mixture.

10. Spoon half of batter into prepared pan; top with streusel.

11. Spoon remaining batter over streusel.

12. Bake for 1 hour or until a wooden pick inserted in center comes out clean.

13. Cool in pan on a wire rack 10 minutes before removing from pan to cool completely.

14. GLAZE: Combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.

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Nutrition

Ingredients