Chocolate-Glazed Chocolate Bundt Cake

Nancy Thomas

By
@Nanaluvsherbabies

This was in my Weight Watchers 'Best Ever Deserts' cookbook. My niece & my daughter in Law were over this evening & raved over it. Says it doesn't taste like diet anything. Even my great-nephew loved it.


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Rating:
★★★★★ 2 votes
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Ingredients

CAKE

2 c
all purpose flour
1 1/4 c
granulated sugar
2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
1/2 c
unsweetened cocoa powder
1 oz
bittersweet or semi-sweet chocolate, finely chopped
1 Tbsp
instant espresso powder
1/2 c
boiling water
1 Tbsp
vanilla extract
1 c
low fat buttermilk
1/3 c
canola oil
1
large egg
1
egg white
3/4 c
semisweet chocolate chips

GLAZE

1/2 c
confectioners sugar
2 oz
semisweet chocolate melted
3 Tbsp
fat free half and half

Step-By-Step

1preheat oven to 325 degrees. spray bundt pan with nonstick spray.
2To make cake, whisk together first five ingredients in a medium bowl, set aside
3Combine coco powder, chopped chocolate and espresso pwder in a small bowl. Pour boiling water over cocoa mixture until chocolate is melted and mixture is smooth. Stir in vanilla.
4Whisk together buttermilk, oil, egg and egg white in a large bowl. Stir in cocoa mixture until blended. Gradually add flour mixture, stirring until just blended. Stir in chocolate chips.
5Pour Mixture into bundt pan and bake until toothpick inserted in center comes out clean, 45-50 min. Let cool in pan on wire rack 1o minutes. Remove from pan and let cool completely on rack.
6Glaze: Whisk together glaze ingredients in a small bowl until smooth. Let stand until cool and thickened, about 15 minutes. Place cake on serving plate, Pour glaze over, allowing to drip down sides of cake. Let stand about 10 minutes
7To dress up cake, run vegetable peeler across a bar of room temperature chocolate to make curls.
8Per Serving: (1/24 of cake) 172 cal, 6 g fat, 2g sat fat, 0 g trans fat, 9 mg cholesterol, 136 mg sodium, 28 g carbs, 1 g fiber, 3 g protein, 45 mg calcium

About this Recipe

Course/Dish: Cakes