Wednesday, June 11, 2008

German Chocolate Bundt Cake

yield: 16 servings

1/4 cup flour
1/2 cup brown sugar
2 Tbsp cold butter, cut into small pieces
1/3 cup flaked coconut
1/3 cup chopped pecans

Cooking Spray
1 Tbsp sugar
1/2 cup cocoa
1 oz baking chocolate
1/2 cup boiling water
1 1/2 cups sugar
1/3 cup softened butter
2 tsp vanilla
2 egg whites
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk

1 cup powdered sugar
1 Tbsp melted butter
4 tsp milk

1. Preheat oven to 325° .
2. Prepare streusel: Combine flour and brown sugar. Cut in butter until coarse and crumbly. Stir in nuts and pecans. Set aside.
3. Prepare pan: Coat a bundt pan with cooking spray and sprinkle with 1 Tbsp sugar. Set aside.
4. Prepare cake: In small bowl combine cocoa, baking chocolate, and boiling water; stir until chocolate melts. Set aside. Combine 1 1/2 cups sugar and 1/3 cup butter with mixer set on medium-high. Add vanilla and eggs, beating until thoroughly mixed. In a separate bowl combine flour, baking powder, baking soda, and salt, stirring with a whisk until combined. Alternately add flour mixture and buttermilk to sugar/butter mixture, beginning and ending with flour mixture. Stir in cocoa mixture.
5. Pour half of cake batter into prepared pan; top with streusel. Pour remaining batter over streusel. Bake at 325° for 1 hour or until a knife inserted comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely before adding glaze.
6. Prepare glaze: Combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk to combine. Drizzle over cake.

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