Eating Well's Chocolate Bundt Cake
1 3/4 cups all-purpose flour
1 cup white sugar
3/4 cup unsweetened Dutch-process cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/4 cups lowfat buttermilk
1 cup packed light brown sugar
4 ounces Egg Beaters® 99% egg substitute
1/4 cup applesauce
2 tsp vanilla extract
1 cup hot strong black coffee
Preheat oven to 350. Lightly oil a 12-cup Bundt pan or coat with cooking spray. Dust with flour and shake out excess.
In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, brown sugar, eggs, oil, and vanilla; beat with electric mixer on medium for 2 minutes. Whisk in hot coffee until completely incorporated.
Pour the batter into the prepared pan. Bake 35-40 minutes or until cake tester comes out clean. Cool in pan on a rack for ten minutes; remove from the pan and let cool completely.
Pairs Well With
I got this recipe from the Cooking Light forums. Cake is moist, chocolaty-good and works well if you're on Weight Watchers. Mmm, I need to make it again!