German Chocolate Bundt Cake Recipe

Preheat oven to 325 degrees.

To make streusel: In a food processor, combine flour, brown sugar and butter and pulse until mixture resembles coarse meal. Add coconut and pecans and pulse to combine. Don't overmix.

To make cake: Coat a 12-cup Bundt pan with cooking spray. Sprinkle with 1 tablespoon sugar; set aside. In small bowl, combine cocoa, baking chocolate and boiling water. Stir until chocolate melts; set aside. In a bowl combine flour, baking powder, baking soda and salt; set aside. In a mixer, combine sugar and butter and beat at medium speed until well-blended, about 5 minutes. Add vanilla and egg whites, one at a time, beating well after each addition. Add flour mixture to sugar mixture alternating with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture. Pour half of batter into pan, top with streusel and spoon remaining batter over streusel. Bake for 1 hour, or until a tester comes out clean. Cool in pan on a rack for 10 minutes, remove from pan and cool completely.

To make glaze: Combine powdered sugar and butter in bowl. Add milk, and stir with whisk. Drizzle over cake.

Per serving: 302 calories (percent of calories from fat, 29), 4 grams protein, 58 grams carbohydrates, 1 gram fiber, 10 grams fat, 16 milligrams cholesterol, 224 milligrams sodium.