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German Chocolate Bundt Cake

1/4 cups all-purpose flour
1/2 cup packed brown sugar
2 tablespoons chilled butter or margarine, cut into small pieces
1/3 cup flaked sweetened coconut
1/3 cup chopped pecans

1 tablespoon granulated sugar
1/2 cup unsweetened cocoa
1 ounce German baking chocolate
1/2 cup boiling water
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/3 cup butter or margarine softened
2 teaspoons vanilla extract
2 egg whites
1 cup low-fat buttermilk

1 cup powdered sugar
1 tablespoon butter or stick margarine, melted
4 teaspoons fat-free milk

Preheat oven to 325 degrees.

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.

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.

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

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