I made a previous entry on this, but I think I'm going to try this recipe. cooking light thread as usual... http://community.cookinglight.com/showthread.php?t=88457

I made this last night finally. Was pretty good and Melik said it tasted just like the gugelhupf he remembers. I followed the recipe but next time I'll try to lighten it up...

Gugelhupf

4 Eggs
100 g (1/2 c.) Sugar, granulated
220g Butter (1/2 lb or 15 tbsp), unsalted
120g (1 c.) Powdered Sugar
2 tsp vanilla extract
220g (1 3/4 c.) Flour
1/2 Bag (2 1/2 tsp.) Baking Powder
a dash of Salt
125 ml (1/2 c.) Milk
2 tablespoons Rum (optional)
20g (4 tbsp) Cocoa Powder (good quality please!)
30g (3 3/4 tbsp) Powdered Sugar for Decoration

Bring sugar, eggs, and milk to room temp
Set Oven to bake at 350.

Mix Flour, Baking Powder and Salt together in extra bowl and set aside.

In a large mixer bowl beat butter, powdered sugar, vanilla , rum and egg yolks (add one at a time) until light and fluffy. Add half of the Flour Mixture with the milk to the butter Mixture.

Beat egg whites with granulated sugar and add alternately with the leftover Flour Mixture to the Batter.

Butter and Flour “Gugelhupfform” and spoon half of the Batter into it.

Add 20g Cocoa Powder to the leftover batter and mix with spoon together. Spoon into Form, on top of the "non cocoa batter". If you want, use a skewer and gently mix Cocoa Batter and Non Cocoa Batter together.

Bake on the middle rack for about 60 – 70 Minutes (I think it would be less in a bundt pan - check at 35-40 mins) in a preheated 340 degrees F oven, check with Toothpick or wooden skewer doneness. Skewer should come out all clean.

Let cool in Form for 10 Minutes or till cool enough to get it out of it. Sprinkle with Confection’s sugar (that’s what those extra 30 grams are for!)