Skinny Double Dark Chocolate Chip Bundt Cake
Chocolate cake is so popular even dating back to the end of the 19th century. This skinny recipe is intensely rich, moist and very chocolatey. This is bound to be become your go-to chocolate cake recipe! So simple to make since I’m using a mix. And, it’s not just any mix. Duncan Hines cake mixes are hands down the best. They recently introduced a dark chocolate fudge cake mix. First time I used it, I was sold! To make this cake even more chocolatey I’ve added some heart healthy Ghirardelli dark chocolate chips. The skinny for 1 slice, 221 calories and 9 grams of fat. This is just a darn good chocolate cake!
Helpful Tips About this Recipe
Makes 16 slices (each serving, 1 slice)
Food Facts
Cake mixes were among the many important products of the Industrial Revolution and first hit shelves in the 1920s. Bundt pan was originally the trade mark of a Tube pan with curved, fluted sides. Classic ones hold 12 cups of batter and are 10 inches in diameter by 3 1/2 inches tall.
Healthy Benefits
Eating a small amount of dark chocolate is heart healthy. Dark chocolate, not milk or white chocolate, is a potent antioxidant and can help lower blood pressure.
Shopping Tips
Not every supermarket sells Duncan Hines Dark Chocolate Fudge cake mix. If you can’t find it, buy Duncan Hines Devil’s Food. It also taste great!
Prep Tips
To prevent a baked cake from sticking to the pan, it’s very important that all the creases of the fluted sides of the Bundt pan be well greased before pouring in the batter. I suggest using a nonstick pan and coating with cooking spray that has flour in it.
Storage Tips
This cake freezes great. Slice the cake and freeze in individual serving sizes. When you’re in the mood for a dessert, just zap it in the microwave for about 40 seconds.
Weight Watchers POINTSÂ PLUSÂ 6 Â
Food Facts
Cake mixes were among the many important products of the Industrial Revolution and first hit shelves in the 1920s. Bundt pan was originally the trade mark of a Tube pan with curved, fluted sides. Classic ones hold 12 cups of batter and are 10 inches in diameter by 3 1/2 inches tall.
Healthy Benefits
Eating a small amount of dark chocolate is heart healthy. Dark chocolate, not milk or white chocolate, is a potent antioxidant and can help lower blood pressure.
Shopping Tips
Not every supermarket sells Duncan Hines Dark Chocolate Fudge cake mix. If you can’t find it, buy Duncan Hines Devil’s Food. It also taste great!
Prep Tips
To prevent a baked cake from sticking to the pan, it’s very important that all the creases of the fluted sides of the Bundt pan be well greased before pouring in the batter. I suggest using a nonstick pan and coating with cooking spray that has flour in it.
Storage Tips
This cake freezes great. Slice the cake and freeze in individual serving sizes. When you’re in the mood for a dessert, just zap it in the microwave for about 40 seconds.
Weight Watchers POINTSÂ PLUSÂ 6 Â
| SKINNY FACTS: for 1 slice 221 calories, 9g fat, 4g protein, 34g carbs, 1g fiber, 395mg sodium, 8g sugar |
| Â |
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
Tried this recipe?Let me know how it was!