German Chocolate Bundt Cake
"From Cooking Light (September 2000). Topping the glaze with a bit of extra coconut and nuts dresses it up a bit."
photo by NewEnglandDeb
- Ready In:
- 1hr 30mins
- Ingredients:
- 22
- Yields:
-
1 cake
- Serves:
- 16
ingredients
-
Streusel / Filling
- 59.14 ml flour
- 118.29 ml brown sugar, packed
- 29.58 ml butter or 29.58 ml margarine, chilled and cut into small pieces
- 78.78 ml sweetened flaked coconut
- 78.78 ml pecans, chopped
-
Cake
- cooking spray
- 14.79 ml sugar
- 118.29 ml unsweetened cocoa
- 28.34 g sweet baking chocolate
- 118.29 ml boiling water
- 354.88 ml sugar
- 78.78 ml butter or 78.78 ml margarine, softened
- 9.85 ml vanilla extract
- 2 egg whites
- 473.18 ml flour
- 9.85 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 236.59 ml low-fat buttermilk
-
Glaze
- 236.59 ml powdered sugar
- 14.79 ml butter or 14.79 ml margarine
- 19.71 ml nonfat milk
directions
- Preheat oven to 325°F.
- Coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside.
- 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.
- CAKE: 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 until well-blended, or about 5 minutes.
- Add vanilla and egg whites, 1 at a time, beating well after each addition.
- 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 for 1 hour or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 minutes before removing from pan to cool completely.
- GLAZE: Combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.
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Reviews
-
This is a beautiful cake. The only thing I did differently was used 2 whole eggs instead of just egg whites. I liked that there was a generous amount of streusel. The streusel disappears into the cake as it bakes and provides essential moisture and sweetness. Without it, and without the glaze, I think the cake would be a tiny bit dry and not-quite-sweet-enough. Anyway, my family is raving and saying, "Give it 5 stars!" It is fresh out of the oven now, and it may become a little moister as it sits. Like kburie suggested, I topped the glaze with some pecans and coconut; that was a great idea! I'm sure we'll be enjoying this cake on our cold and rainy weekend. Thanks for posting this! -
This is a great cake recipe and that's coming from a pie-person. This takes it out of the Cooking Light category, but I added 1 cup of mayonnaise instead of the milk. You can add a little milk to thin if you need to. I also used whole eggs like some of the other cooks, and made my drizzle with 1/2 powdered sugar and 1/2 brown sugar warmed in a saucepan with more pecans and coconut on top. Really decadent and really good. We'll get off the carbs and sugar next week. -
Made this for my husband's birthday. Excellent! I made some modifications: 2 whole eggs; only had half enough vanilla, so substituted 1 tsp coconut extract for the other tsp of vanilla. I also used 3/4 c. powdered sugar and 1/4 c. brown sugar for the glaze and upped the butter for the glaze to 2-1/3 tsp (that's what I had left from some other project). Ended up using some additional milk (actually used lite vanilla soy) in the glaze, as well. Will definitely make again. -
This was so delicious! The best cake I've ever made. Made for hubby birthday n he loved it. Thanx for sharing ??
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I made this for my husband's birthday, the recipe was easy to follow and the whole family said it was delicious. I give it a five stars.
see 8 more reviews
Tweaks
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Only change was used whole milk for topping n added a little coconut n pecans on top.
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Made this for my husband's birthday. Excellent! I made some modifications: 2 whole eggs; only had half enough vanilla, so substituted 1 tsp coconut extract for the other tsp of vanilla. I also used 3/4 c. powdered sugar and 1/4 c. brown sugar for the glaze and upped the butter for the glaze to 2-1/3 tsp (that's what I had left from some other project). Ended up using some additional milk (actually used lite vanilla soy) in the glaze, as well. Will definitely make again.
-
This is a great cake recipe and that's coming from a pie-person. This takes it out of the Cooking Light category, but I added 1 cup of mayonnaise instead of the milk. You can add a little milk to thin if you need to. I also used whole eggs like some of the other cooks, and made my drizzle with 1/2 powdered sugar and 1/2 brown sugar warmed in a saucepan with more pecans and coconut on top. Really decadent and really good. We'll get off the carbs and sugar next week.
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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