Ingredients Jump to Instructions ↓


  2. 1/4 cup 15g / 1/2oz All-purpose flour

  3. 1/2 cup 80g / 2.8oz Packed brown sugar

  4. 2 tablespoons 30ml Chilled butter or stick margarine - cut into small piece

  5. 1/3 cup 30g / 1.1oz Flaked sweetened coconut

  6. 1/3 cup 48g / 1.7oz Chopped pecans

  7. CAKE:

  8. Cooking spray

  9. 1 tablespoon 15ml Granulated sugar

  10. 1/2 cup 55g / 1.9oz Unsweetened cocoa

  11. 1 oz 28g Sweet baking chocolate

  12. 1/2 cup 118ml Boiling water

  13. 1 1/2 cups 297g / 10oz Granulated sugar

  14. 1/3 cup 65g / 2 1/3oz Butter or stick margarine - softened

  15. 2 teaspoons 10ml Vanilla extract

  16. 2 teaspoons 10ml Egg whites (large)

  17. 2 cups 125g / 4.4oz All-purpose flour

  18. 2 teaspoons 10ml Baking powder

  19. 1/2 teaspoon 2 1/2ml Baking soda

  20. 1/2 teaspoon 2 1/2ml Salt

  21. 1 cup 237ml Low-fat buttermilk

  22. GLAZE

  23. 1 cup 198g / 7oz Powdered sugar

  24. 1 tablespoon 15ml Butter or stick margarine

  25. 4 teaspoons 20ml Fat-free milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°.

  2. 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.

  3. 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.

  4. 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;

  5. 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.

  6. To prepare glaze, combine powdered sugar and butter in a small bowl. Add milk, stir with a whisk. Drizzle over cake. (serving size 1 wedge).

  7. CALORIES 302 (29% from fat); FAT 9.8g (sat 5.3g, mono 3.2g, poly 0.8g); PROTEIN 3.8g; CARB 58g; FIBER 0.7g; CHOL 16mg; IRON 1.6mg;

  8. SODIUM 224mg; CALC 58mg S(Formatted by):

  9. "KES on 9/17/00"

  10. Copyright:

  11. "Southern Living Inc."


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