Chocolate Peanut-Butter Banana Popsicles

Oh yum. I've been perfecting some popsicle recipes over the summer, so here's our first winner!

yield: 6 pops

1 cup whole milk

1/4 cup peanut butter

2 ripe bananas

2 Tbsp cocoa

1 Tbsp honey

1/2 tsp vanilla

dash of salt

1. Combine all ingredients in a blender; pour into popsicle molds. Freeze.

Chocolate Pudding

My mother-in-law brought us a can of evaporated milk on her recent visit, so I made this pudding for the first time. I'll never use instant pudding mix again (as long as I have access to evaporated milk).

Original recipe credit: Cooking Light (I think)

yield: 6 servings

1/2 cup sugar
3 Tbsp cornstarch
3 Tbsp cocoa
1/4 tsp salt
2 1/2 cups 1% milk
1/2 cup evaporated milk
2 oz bittersweet chocolate
1 tsp vanilla

1. Combine first 4 ingredients in a medium saucepan; stir with a whisk. Gradually add evaporated milk and 1% milk, stirring with a whisk. Bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat and simmer 1 minute or until thick. Remove from heat; add chocolate, stirring until melted and mixture is smooth. Stir in vanilla. Pour about 2/3 cup pudding into each of 6 ramekins; cover each serving with plastic wrap. Chill at least 4 hours.

Chocolate Cupcakes

I've had this recipe for a long time, but the original just called for dusted powdered sugar on top. I've been waiting until I remembered to actually write down my own frosting recipe to share, since powdered sugar alone just didn't cut it, in my opinion.

Original cupcake recipe: Cooking Light
Frosting recipe: mine
yield: 12 cupcakes

Cupcakes:
1 cup flour
1/3 cup unsweetened cocoa
1 tsp baking soda
1/8 tsp salt
2/3 cup sugar
1/4 cup butter, softened
2 eggs
1 tsp vanilla extract
1/2 cup buttermilk
1 1/4 oz dark chocolate, finely chopped

Frosting:
2 Tbsp butter, softened
1 1/2-2 cups powdered sugar
1/2 tsp vanilla extract
dash of salt
2 Tbsp milk

1. Preheat oven to 350°.
2. To prepare cupcakes, combine flour, cocoa, baking soda, and salt; stir with a whisk.
3. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs and vanilla, beating well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups. Bake at 350° for 18 minutes or until knife inserted in center comes out clean. Remove from pan; cool completely on a wire rack.
4. To prepare frosting, combine butter and 1 cup of powdered sugar in a medium bowl; beat well with a mixer on medium speed. Add vanilla extract, salt, and 1 tablespoon of milk, mixing well. Gradually mix in remaining powdered sugar and as much of the 1 tablespoon of milk as is necessary until frosting is a good texture for spreading. Top each cupcake with frosting and enjoy!

Apple Buttermilk Custard Pie

This is an old standby of mine: an apple pie that's better served cold than warm, and definitely doesn't need ice cream. It's been on the blog for almost 3 years now, but in light of a new camera and therefore a better photo, and a recent desire for apple pie, I'm highlighting it today.

Original recipe credit: Cooking Light
yield: 10 servings

Filling:
6 sliced, peeled Granny Smith apples (about 2 lbs)
1 cup sugar, divided
1/2 tsp cinnamon
2 Tbsp flour
1/4 tsp salt
3 eggs
1 3/4 cups buttermilk
1 tsp vanilla

Streusel:
1/3 cup flour
1/3 cup brown sugar
1/2 tsp cinnamon
2 1/2 Tbsp chilled butter

1 9-inch pie crust

1. Preheat oven to 325°.
2. Place apples, 1/4 cup sugar, and 1/2 tsp cinnamon in non-stick skillet. Cook 10 minutes or until apple is tender, stirring occasionally. Pour into prepared pie crust.
3. In medium bowl, combine remaining sugar, 2 Tbsp flour, salt and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325° for 30 minutes.
4. While pie cooks, make streusel. Combine flour, brown sugar, and cinnamon. Cut butter in with a pastry cutter or fork until crumbly. Store in fridge until pie is done baking for 30 minutes.
5. Reduce oven temperature to 300°. Sprinkle streusel over pie. Bake for 40 minutes or until set. Let cool at least an hour before serving.

Apple Walnut Cake

Dense and chewy, this apple cake is a great fall treat.

Original recipe credit: Cooking Light
yield: 9 servings

1/3 cup raisins
2/3 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup brown sugar
1 tsp vanilla
2 eggs
2 cups diced peeled apple
1/2 cup chopped walnuts

1. Fill a bowl with water; place raisins inside to soak.
2. Preheat oven to 350°.
3. Sift together flour, baking powder, and salt. Combine sugar, vanilla, and eggs in a medium bowl; beat with a mixer at medium speed until sugar dissolves. Add flour mixture to egg mixture; stir until well blended. Drain raisins and squeeze out extra water. Stir apple, walnuts, and raisins into flour mixture.
4. Spoon batter into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 40 minutes or until golden brown and knife inserted in center comes out clean.

Cinnamon Rolls

Warm and sticky cinnamon rolls are a little time-consuming, but a fantastic treat for special occasions.

yield: 2 dozen rolls

Rolls:
1 cup warm milk
2 Tbsp sugar
1/2 tsp salt
1 1/2 tsp active dry yeast
1 egg
2 Tbsp butter, melted
3 1/2- 4 cups flour

Filling:
1/4 cup butter, melted
1/2 cup brown sugar
2 tsp cinnamon
1/2 cup walnuts, finely chopped
1/2 cup raisins

Icing:
1 cup powdered sugar
4 Tbsp milk
1/4 tsp vanilla

1. To prepare rolls, combine warm milk, sugar, salt, and yeast in a small bowl. Let sit for 15 minutes or until frothy.
2. Place 2 1/2 cups of flour in a large bowl; make a well in the center. Add milk mixture, egg, and melted butter, stirring to combine. Gradually add remaining flour until dough is tacky. Put the dough on a lightly floured surface, adding flour if necessary and kneading until dough is no longer sticky. Return to bowl, cover with a damp cloth, and let rise in a warm place until doubled in size (about 1 1/2 hours). Turn the dough out onto a lightly floured surface, adding flour if necessary and kneading until dough is smooth. Roll out into a 10 x 15-inch rectangle.
2. To prepare filling, while dough rises, combine brown sugar with cinnamon. Stir in walnuts.
3. Brush rolled-out dough with 1/4 cup melted butter. Sprinkle with brown sugar mixture and raisins, leaving a 1-inch margin on 1 of the long sides. Tightly roll up dough lengthwise, starting with the edge that has filling all the way up to it. Press edges to seal. Using a knife, slice roll into 24 pieces. Place rolls in a 9 x 13-inch pan coated with cooking spray. Cover with a damp cloth and let rise in a warm place until doubled in size (at least 1 1/2 hours; you can leave them overnight if you want).
4. Preheat oven to 350°.
5. Bake rolls at 350° for 15-20 minutes or until golden brown. Remove from oven and cool 10 minutes in pan.
6. To prepare icing, combine powdered sugar, milk, and vanilla, stirring with a whisk. Drizzle over cinnamon rolls. Serve warm.

Buttermilk Pound Cake

Moist and buttery, this cake is perfect either alone or topped with fruit (strawberries!) and whipped cream.

yield: 24 servings

3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups sugar
3/4 cup butter, softened
1 tsp vanilla
3 eggs
1 1/3 cups buttermilk

1. Preheat oven to 350°.
2. Combine flour through salt, stirring with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating well. Add flour mixture and buttermilk to sugar mixture, alternating, beginning and ending with flour mixture.
3. Spoon batter into two 8 x 4-inch loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a knife inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans; cool completely on wire racks.
4. (optional) Wrap cakes in foil and freeze for up to a month. The cakes will be extra moist after they're thawed.

Pumpkin Cheesecake

Pumpkin with a hint of lemon. Yum.

yield: 12 servings

Crust:
2/3 cup flour
3 Tbsp sugar
2 Tbsp cold butter, cut into small pieces
1 Tbsp ice water

Filling:
1 8-oz block fat-free cream cheese
1 8-oz block 1/3-the-fat cream cheese
1 cup sugar
1 Tbsp vanilla extract
1/4 tsp lemon extract
1/2 tsp ginger
2 cups pumpkin
3 eggs

1. Preheat oven to 400°.
2. To prepare crust, combine 2/3 cup flour and 3 tablespoons sugar in a food processor; pulse until combined. Add butter; pulse until mixture resembles coarse meal. With food processor going, pour ice water through the chute, mixing until blended. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.
3. Reduce oven temperature to 325°.
4. To prepare filling, beat cream cheeses together in a large bowl until smooth. Add sugar through pumpkin to cream cheese mixture, beating until well combined. Add eggs, one at a time, beating well after each addition. Pour cheese mixture over crust. Bake at 325° for 50 minutes or until almost set (slightly wiggly in center, but not too wiggly). Turn oven off; slightly open oven door. Let cheesecake sit in oven for 30 minutes. Remove from oven; cool on a wire rack. Cover and chill at least 8 hours.

Peach-Blueberry Cobbler

yield: 8 servings

Filling:
1/2 cup sugar
2 Tbsp flour
1/2 tsp grated lemon rind
1/4 tsp salt
3 cups chopped peeled peaches
2 cups fresh blueberries
1 Tbsp lemon juice

Topping:
1 1/2 cups flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
3 Tbsp cold butter, cut into small pieces
2/3 cup buttermilk
1 1/2 Tbsp sugar

1. Preheat oven to 400°.
2. Combine 1/2 cup sugar through salt in a large bowl. Add peaches, blueberries, and lemon juice, stirring gently to combine. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Bake at 400° for 15 minutes.
3. While filling bakes, combine 1 1/2 cups flour, 1/3 cup sugar, baking powder, and salt, stirring with a whisk. Cut in butter with a pastry blender until mixture resembles coarse meal. Add buttermilk; stir just until moist.
4. Remove dish from oven; drop dough onto peach/blueberry mixture to form 8 rounds. Sprinkle dough evenly with remaining sugar. Bake at 400° for 25 minutes or until bubbly and golden.

Cool Creamy Chocolate Dessert

Cold, creamy pudding, cream cheeses, and whipped topping combine for a smooth, delicious, and refreshing dessert. This is the perfect dessert for a party or summer holidays.

yield: 15 servings

Crust:
1 1/4 cups flour
1/4 cup powdered sugar
6 Tbsp butter, cut into small pieces
1/4 cup finely chopped pecans, toasted

Filling:
1 cup powdered sugar
1/2 cup (4 oz) 1/3-the-fat cream cheese
1/2 cup (4 oz) fat-free cream cheese
1 8-oz carton whipped topping, thawed
3 cups 1 % milk
2 3.9-oz packages chocolate instant pudding mix
cocoa (optional)

1. Preheat oven to 325°.
2. To prepare crust, combine flour and 1/4 cup powdered sugar in food processor; pulse 3 times or until combined. Add butter; pulse until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into the bottom of a 9x13-inch pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.
3. To prepare filling, place 1 cup powdered sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely and refrigerate 1 hour.
4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread pudding mixture over cream cheese layer. Spread remaining half of whipped topping over pudding layer. Cover and chill 30 minutes. Sprinkle with cocoa if desired.

Streuseled Pumpkin Pie

A pumpkin pie with a moist gingersnap streusel on top calls for no whipped cream, just seconds on the pie!

yield: 10 servings

1 pie crust

Filling:
3/4 cup sugar
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp nutmeg
15 oz unsweetened pumpkin
12 oz evaporated fat-free milk
1 egg
3 egg whites

Streusel:
10 gingersnap cookies
2 Tbsp sugar
1 Tbsp flour
2 Tbsp chilled butter, cut into small pieces

1. Preheat oven to 350°.
2. Combine all filling ingredients (3/4 cup sugar through egg whites) in a large bowl. Mix at medium speed until combined. Pour into prepared pie crust. Bake at 350° for 35 minutes.
3. While pie bakes, place gingersnap cookies in a food processor; pulse until crumbly and the texture of breadcrumbs. Add sugar and flour; pulse until combined. Add butter; pulse until crumbly.
4. When pie has baked for 35 minutes, remove pie from oven and sprinkle with cookie mixture. Return to oven; bake 20 minutes or until center is set. Cool to room temperature.

Cranberry-Oatmeal Bars

Sweet, tangy, and chewy, these bars get the balance just right!

yield: 24 servings

Crust:
1/2 cup flour
1/2 cup whole-wheat flour
1 cup quick-cooking oats
1/2 cup brown sugar
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp ginger
1/8 tsp allspice
6 Tbsp butter, melted
3 Tbsp orange juice

Filling:
1 1/3 cups dried cranberries (about 6 ounces)
3/4 cup plain yogurt
1/2 cup sugar
2 Tbsp flour
1 tsp vanilla
1/2 tsp grated orange rind
1 egg white, lightly beaten.

1. Preheat oven to 325°.
2. To prepare crust, combine flours through allspice in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened and crumbly. Reserve 1/2 cup oat mixture. Press remaining mixture into the bottom an 11x7-inch baking dish coated with cooking spray.
3. To prepare filling, combine cranberries through egg white in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on wire rack.

Mocha Fudge Brownies

Chocolate decadence in the form of a soft, moist brownie.

yield: 16 servings

Brownies:
1 oz semisweet chocolate, chopped
3 1/2 Tbsp butter
1 cup sugar
1/2 cup cocoa
1 Tbsp instant coffee granules
2 tsp vanilla
1 egg white
1 egg
3/4 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Glaze:
2 Tbsp sugar
1 Tbsp water
1 Tbsp corn syrup
2 tsp butter
1 oz semisweet chocolate, chopped

1. Preheat oven to 350°.
2. Coat the bottom of an 8-inch baking dish with cooking spray. Do not coat the sides of the pan.
3. Combine 1 oz chocolate and 3 1/2 Tbsp butter in a microwave-safe bowl. Cover and microwave on high 1 minute or until chocolate almost melts. Stir until completely melted. Stir in 1 cup sugar through egg.
4. In a large bowl combine flour through salt, stirring well with a whisk. Add chocolate mixture; stir just until moist. Pour into prepared 8-inch baking pan. Bake at 350° for 22 minutes or until a knife inserted in center comes out almost clean. Cool in pan on a wire rack.
5. To prepare glaze, combine 2 Tbsp sugar through butter in a small microwave-safe bowl. Microwave on high 40 seconds or until sugar dissolves, stirring once. Add 1 oz chocolate and stir until chocolate melts. Spread over brownies; cool 20 minutes or until glaze is set.

Apple Cheesecake

without the apple topping...
yield: 16 slices

Crust:
1 cup graham cracker crumbs
1 Tbsp egg white
1 Tbsp water

Filling:
1-3/4 cup sugar
1/2 cup light sour cream
3 Tbsp flour
1/2 tsp cinnamon
1-1/2 tsp vanilla extract
1/4 tsp nutmeg
2 8oz blocks 1/3-less-fat cream cheese
1 8oz block fat-free cream cheese
4 eggs

Topping:
1/3 cup sugar
3 Tbsp water
1/2 tsp lemon juice
1 Tbsp butter
2 Tbsp half & half
1-3/4 cup granny smith apples peeled and thinly sliced (about 2 apples)
dash of nutmeg

1. Preheat oven to 400°.
2. To prepare crust, mix crust ingredients in a bowl, press into bottom of a 9-inch springform pan coated with cooking spray; bake at 400° for 6 min. Cool. When cool, wrap the bottom of the springform pan with foil.
3. Reduce oven to 325°.
4. To prepare cake, mix sugar through cream cheeses thoroughly in mixer.
5. Add eggs one at a time, beating well after each addition.
6. Pour over crust, place springform pan in a dutch-oven or broiler pan with 1-inch hot water. Bake at 325° for 1 hour or until the center doesn't wiggle. Cool to room temperature; move to refrigerator and chill 4 hours or until cold.
7. To prepare topping, combine lemon juice, water, and sugar in a saucepan and cook until sugar dissolves and mixture is golden colored; add butter and half and half.
8. Heat a nonstick skillet coated with cooking spray over medium-high heat. Sauté apples until lightly browned; stir in sugar mixture and nutmeg. Serve with cheesecake.

*Note: the apple topping is optional...the cheesecake is great without it!*

Apple-Cinnamon Coffeecake

yield: 12 servings

Cake:
1 1/2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
3/4 cup 1% milk
2 Tbsp butter, melted
1 tsp vanilla
1 egg, lightly beaten
1 cup diced peeled Granny Smith apple

Streusel:
1/4 cup brown sugar
2 Tbsp flour
1/2 tsp cinnamon
2 Tbsp chilled butter, cut into small pieces

1. Preheat oven to 350°.
2. To prepare cake, combine flour through salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk through egg in a small bowl, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8-inch square pan coated with cooking spray.
3. To prepare streusel, combine brown sugar, 2 Tbsp flour, and 1/2 tsp cinnamon; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle streusel evenly over batter. Bake at 350° for 45 minutes or until a knife inserted in center comes out clean. Cool in pan 10 minutes before serving.

Strawberry-Almond Cream Tart

yield: 10 servings

Crust:
36 honey graham crackers (or 9 sheets)
2 Tbsp sugar
2 Tbsp butter, melted
4 tsp water

Filling:
2/3 cup 1/3-less-fat cream cheese
1/4 cup sugar
1/2 tsp vanilla
1/4 tsp almond extract

Topping:
6 cups fresh strawberries, the smaller the better!
2/3 cup sugar
1 Tbsp cornstarch
1 Tbsp lemon juice
2 Tbsp sliced almonds, toasted

1. Preheat oven to 350° .
2. To prepare crust, place crackers in a food processor; process until crumbly. Add sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch pan with removable bottom (like a springform pan), coated with cooking spray. Press mixture into bottom and 3/4-inch up sides. Bake at 350° for 10 minutes or until lightly browned. Cool completely.
3. To prepare filling, combine cream cheese through almond extract in a medium bowl. Beat at medium speed until smooth and combined. Spread mixture evenly over bottom of tart shell.
4. To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove from heat and cool to room temperature.
5. Combine 4 cups strawberries and lemon juice; toss to coat. Arrange berries, bottoms up, in a pattern over filling. Spoon approximately half of glaze evenly over berries. Reserve remaining glaze for another use (over ice cream, pound cake, pancakes, etc). Sprinkle nuts around edge. Cover and chill for 3 hours.

Peach and Blackberry Cobbler

yield: 8 servings

1/4 cup butter, melted and divided
3 cups sliced fresh peaches
2 cups blackberries
1 cup plus 1 Tbsp flour
1 cup sugar, divided
1/4 tsp ground ginger
1 Tbsp baking powder
1/4 tsp salt
1 cup 1% milk

1. Preheat oven to 350° .
2. Pour 2 Tbsp of the melted butter into the bottom of a 2 quart baking dish coated with cooking spray.
3. Combine peaches, blackberries, and 1 Tbsp flour in a medium bowl; toss gently. Add 1/4 cup sugar and ginger; toss gently to combine. Pour peach mixture into prepared dish. In a separate bowl combine 1 cup flour, 3/4 cup sugar, baking powder, and salt, stirring with a whisk. Add remaining 2 Tbsp butter and milk, stirring with a whisk. Pour batter evenly over fruit mixture.
4. Bake at 350° for 1 hour, 10 minutes or until golden brown.

Chocolate Cake

Fluffy, rich, and oh-so-chocolatey, this is the best chocolate cake I've had that's made from scratch. Thanks, Cooking Light, for the inspiration.

yield: 12 servings

Cake:
1/2 cup cocoa
1/2 cup boiling water
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
1/3 cup butter, softened
2 tsp vanilla
1 egg
2 egg whites
1 cup buttermilk

Icing:
1 1/2 cups powdered sugar
3 Tbsp cocoa
2 Tbsp 1% milk
1 tsp butter, softened
1/2 tsp vanilla

1. Preheat oven to 350° .
2. To prepare cake, combine 1/2 cup cocoa and water in a small bowl; cool. Combine flour, baking soda, and salt in a bowl, stirring with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended. Add egg and egg whites, beating well after each addition. Beat in cocoa/water mixture. Add four mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture and beating well after each addition.
3. Pour batter into a 9x13 baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until the cake springs back when lightly touched. Cool in pan 10 minutes on wire rack.
4. To prepare icing, combine the powdered sugar and 3 Tbsp cocoa in a medium bowl, stirring well with a whisk. Add milk, butter, and vanilla; stir with a whisk until smooth. Spread over cake.

Carrot Cake

yield: 16 servings

Cake:
1 1/2 cups flour
1 1/3 cups sugar
1/2 cup coconut
1/3 cup chopped pecans
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 Tbsp canola oil
2 eggs
2 cups grated carrot
1 1/2 cups canned crushed pineapple, drained

Frosting:
2 Tbsp butter, softened
1 (8 oz) block 1/3-the-fat cream cheese
3 cups powdered sugar
2 tsp vanilla

1. Preheat oven to 350° .
2. Combine flour through cinnamon in a large bowl; stir well. In a small bowl combine oil and eggs. Stir egg mixture, carrot, and pineapple into flour mixture. Pour batter into a 9x13 pan coated with cooking spray. Bake at 350° for 35 minutes or until a knife inserted comes out clean. Cool completely.
3. To prepare frosting, beat butter and cream cheese together until smooth. Beat in powdered sugar and vanilla just until smooth. Spread over the top of the cake.

German Chocolate Bundt Cake

yield: 16 servings

Streusel:
1/4 cup flour
1/2 cup brown sugar
2 Tbsp cold butter, cut into small pieces
1/3 cup flaked coconut
1/3 cup chopped pecans

Cake:
Cooking Spray
1 Tbsp sugar
1/2 cup cocoa
1 oz baking chocolate
1/2 cup boiling water
1 1/2 cups sugar
1/3 cup softened butter
2 tsp vanilla
2 egg whites
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk

Glaze:
1 cup powdered sugar
1 Tbsp melted butter
4 tsp milk

1. Preheat oven to 325° .
2. Prepare streusel: Combine flour and brown sugar. Cut in butter until coarse and crumbly. Stir in nuts and pecans. Set aside.
3. Prepare pan: Coat a bundt pan with cooking spray and sprinkle with 1 Tbsp sugar. Set aside.
4. Prepare cake: In small bowl combine cocoa, baking chocolate, and boiling water; stir until chocolate melts. Set aside. Combine 1 1/2 cups sugar and 1/3 cup butter with mixer set on medium-high. Add vanilla and eggs, beating until thoroughly mixed. In a separate bowl combine flour, baking powder, baking soda, and salt, stirring with a whisk until combined. Alternately add flour mixture and buttermilk to sugar/butter mixture, beginning and ending with flour mixture. Stir in cocoa mixture.
5. Pour half of cake batter into prepared pan; top with streusel. Pour remaining batter over streusel. Bake at 325° for 1 hour or until a knife inserted comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely before adding glaze.
6. Prepare glaze: Combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk to combine. Drizzle over cake.