German-Chocolate Bundt Cake!

[andreajackson]

I left my August issue of CL at my friend's house and I'm in need of the recipe for the German Chocolate cake, so if any one could post it that would be great! Also please tell your thoughts on this one. I hope that it tastes as terrific as it looks! Thanks

[andreajackson]

I just made this tonight and it was AMAZING!! I loved and I got rave reviews from the family. I would make this again for sure! Thanks so much for posting it!

[Grace]

This IS good! I made it for my family and it got devoured. I'd definitely make this one again. Here you go....enjoy!!

CookWare(tm) from Cooking Light(r)

German Chocolate Bundt Cake

SOURCE: Cooking Light YEAR: September 2000 PAGE: 112

INGREDIENTS FOR 16 SERVINGS:
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

INSTRUCTIONS:
1. Preheat oven to 325 degrees.

2. 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.

3. 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.

4. 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 degrees 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.

5. To prepare glaze; combine powdered sugar and butter in a small bowl. Add
milk; stir with a whisk. Drizzle over cake. Yield: 16 servings (serving size:
1 wedge).

NUTRITIONAL INFORMATION:
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