GERMAN CHOCOLATE STREUSEL CAKE
FOR THE CAKE:
1 package Duncan Hines Swiss (or German) Chocolate Cake Mix
1 (4 serving size) package vanilla instant pudding mix
2 tbsp. Crisco Oil
1 1/3 cups water
2 eggs
FOR THE STREUSEL:
1/2 cup flour
1/2 cup brown sugar
1/4 cup flaked coconut
2 tbsp. butter or margarine, melted
FOR THE GLAZE:
3/4 cup confectioner's sugar
About 1 tbsp. milk
Preheat oven to 375 degrees F. Grease and flour a 10-inch tube pan.
In large bowl blend cake mix, pudding mix, oil, water and eggs. Beat 2 minutes at medium speed. Do not overmix. Spread 3/4 of batter evenly in prepared pan.
Combine streusel ingredients, except raisins. Add raisins to 2/3 cup of streusel and sprinkle over batter in pan. Spread remaining batter over streusel; top with reserved streusel.
Bake 40-50 minutes at 375 degrees F until done. Cool right side up 25 minutes; remove from pan and glaze top side up.
TO MAKE THE GLAZE:
Blend 3/4 cup confectioner's sugar with about tbsp. milk; drizzle over cake.
Makes 12-16 servings
From: Recipelink.com
Source: Recipe flyer: Streusel Cake Recipes from Duncan Hines, 1974 |