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.

• Ready In: 1 hr 30 mins
• Serves: 16
• Yields: 1 cake

Ingredients

• Streusel / Filling

• 1⁄4 cup flour
• 1⁄2 cup brown sugar, packed
• 2  tablespoons butter or 2  tablespoons margarine, chilled and cut into small pieces
• 1⁄3 cup sweetened flaked coconut
• 1⁄3 cup pecans, chopped

• Cake

•  cooking spray
• 1  tablespoon sugar
• 1⁄2 cup  unsweetened cocoa
• 1  ounce  sweet baking chocolate
• 1⁄2 cup boiling water
• 1 1⁄2 cups sugar
• 1⁄3 cup butter or 1⁄3 cup margarine, softened
• 2  teaspoons vanilla extract
• 2  egg whites
• 2  cups 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 1  tablespoon margarine
• 4  teaspoons nonfat milk

Directions

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.