Chocoholic’s Revenge

Streusel:
1/4 cup all-purpose flour
1/2 cup packed brown sugar
2 Tbsp. chilled butter or stick margarine, cut into small pieces
1/3 cup flaked sweetened coconut
1/3 cup chopped pecans

Glaze:
1 cup powdered sugar
1 Tbsp. butter or stick margarine
4 tsp. skim milk

Preheat oven to 325*F. To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup and level with a knife. Combine the 1/4 cup flour with brown sugar in a small bowl; cut in 2 tablespoons of butter or stick margarine with 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 nonstick cooking spray and sprinkle with 1 tablespoon sugar; set aside. Combine cocoa and baking chocolate in small bowl, add boiling water and stir until chocolate melts. Set aside.

Combine 1 1/2 cups 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 of flour into dry measuring cups and level with a knife. Combine the 2 cups flour with 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*F for one hour or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan and cool completely.

Prepare glaze by combining powdered sugar and butter in a small bowl, and whisk in milk. Drizzle over cake. Cut into 16 pieces.

Serves 16

Per serving:
Calories 302
Fat 10
Sat Fat 5
Protein 4
Fiber 1
Sodium 224
Carbohydrates 58
WW points 7

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