Skinny Double Dark Chocolate Chip Bundt Cake
Ingredients
Ingredients for Cake:
- 1 (16.5 oz.) Duncan Hines Dark Chocolate Fudge Cake Mix, see shopping tip
- 2 tablespoons flour
- 1 (3.4 oz.) package instant chocolate fudge or chocolate dry pudding mix
- 1 cup buttermilk, fat-free sour cream or non-fat Greek yougurt
- ½ cup warm water
- ¼ cup unsweetened applesauce
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 2 large eggs, I like Eggland’s Best eggs
- 2 egg whites
- 1 cup Ghirardelli 60% cacao bittersweet chocolate chips
Ingredients for Topping:
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 350 degrees. Coat a Bundt pan with cooking spray with flour in it, see shopping tip below.
- In an electric mixer or using a hand mixer, combine all the cake ingredients except the eggs and egg whites. Beat well.
- Add the eggs and egg whites and mix well.
- Stir in the chocolate chips.
- Pour the cake batter evenly into the coated Bundt pan.
- Bake for 55-60 minutes until a toothpick inserted comes out clean. Cool for about 10 minutes and then carefully remove from pan.
- Let cake cool completely and dust with powdered sugar.
Nutrition
Serving: 1sliceCalories: 221kcalCarbohydrates: 34gProtein: 4gFat: 9gSodium: 395mgFiber: 1gSugar: 8gPlus Points: 6