Dark chocolate bundt cake

Yield: 12 servings

Measure Ingredient
½ cup Unsweetened applesauce
1¾ cup All-purpose flour; see tips
¾ cup Dutch cocoa; see tips
1½ teaspoon Baking soda
⅓ cup Unsalted butter; at room temperature
1¾ cup Granulated sugar
1 \N Egg
1 \N Egg white
½ teaspoon Almond extract
1 teaspoon Vanilla
¾ cup Reduced-fat sour cream
¾ cup Nonfat sour cream
\N \N Confectioner's sugar; for dusting

SOURCE: Don Mauer, LEAN AND LOVIN' IT (1999) COMMENTS: This Dark Chocolate Bundt Cake has less than half the fat and fewer calories than the traditional bundt cake - but all of the flavor, and then some. Dutch processed cocoa is one of the keys to the cake's rich flavor.

TIPS: Measure flour by the spoon and sweep method. Dutch baking chocolate is sometimes called European style or European processed chocolate.

1. Place a strainer over a bowl deep enough so the bottom of the strainer doesn't touch the bottom of the bowl. Put the applesauce in the strainer and set aside to drain for 15 minutes: you should ⅓ cup drained applesauce.

2. Place the oven rack in the lower-middle position and preheat the oven to 350 degrees. Using a vegetable and flour spray (such as Baker's Joy), lightly spray a 12-cup bundt pan.

3. In a medium mixing bowl, whisk together the flour, cocoa and baking soda. Set aside.

4. Add the butter to a large mixing bowl and with a mixer beat at medium-high speed for 2 minutes, until light. Scrape down the sides of the bowl, add ⅓ cup of drained applesauce and beat for 3 minutes. Scrape down the bowl, add the sugar and beat for 3 minutes. Add the almond and vanilla extracts and beat for 15 seconds. One at a time add the egg and egg white and beat each for 30 seconds. Scrape down the bowl, add the sour creams and mix at medium speed until combined. Add the flour mixture and mix at lowest speed until just moistened, about 30 seconds.

5. Pour the batter into the prepared pan and bake for 40 minutes, or until a wooden toothpick inserted into the center comes out a touch damp.

6. Cool the cake in the pan for 15 minutes. Invert the bundt pan and release the cake. Cool completely.

7. Dust with the confectioner's sugar just before serving. Makes 12 servings.

Compliments of Don Mauer, Mr. Lean and Lovin' It, shares his great-tasting, low-fat recipes the first Thursday of every month during WRAL's 12:30 Report. March 4, 1999.

PER SERVING: Calories: 284; Calories from fat: 25⅖%. Dietary Fiber: ⅗ grams; Protein: 5⅒ grams; Fat: 8 grams; (4.6g of saturated fat); Carbohydrate: 51⅒ grams; Cholesterol: 41 mgs; Sodium: 140 mgs. Estimated by Mauer.

Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 09, 1999, converted by MM_Buster v2.0l.

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