German Chocolate Bundt Cake

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WW Points: 7 Servings: 16

Saturday I felt like cake. I haven't baked dessert in so long and Grumpy and I were going to be home all weekend. I knew that Grumpy might ask me what was for dessert an hour or so after dinner. Since I am trying to be good I went to my main source for cooking light meals and desserts - cookinglight.com!

WW Points: 7 Servings: 16

I came across this recipe for German Chocolate Bundt cake and immediately thought of my mom. She loves German Chocolate cake. I had all the ingredients so I put it together. I had mentioned on my facebook fan page that I was baking this cake and a friend who just lives down the road mentioned how she would love some. I immediately went back and told her I would bring her some to help her feel better! :-) She happily reported back that they enjoyed the cake.

WW Points: 7 Servings: 16

Being this is one of my mom's favorite type of cake I decided this is a good time to mention the Family Recipes Event that my friend Laura and I host. For the rules of the event, please CLICK HERE. The deadline for September will be the 28th at midnight. I hope you will consider entering!

German Chocolate Bundt Cake

a Cooking Light Recipe

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

Preheat oven to 325°.

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.