From Cooking Light (September 2000). Topping the glaze with a bit of extra coconut and nuts dresses it up a bit.
Provided by Vino Girl
Categories Dessert
Time 1h30m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 22
Steps:
- 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.
Nutrition Facts : Calories 298.9, Fat 9.6, SaturatedFat 5.2, Cholesterol 16.5, Sodium 242.4, Carbohydrate 52.1, Fiber 1.8, Sugar 36.3, Protein 3.8
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