Good-For-You Chocolate Pound Cake

In order to get my sons to watch the Grammy’s with me last night, we had a contest to see who could guess the most winners. The winner got to choose which dessert to have for Monday night. Matt was the winner and chose chocolate cake. So I guess all of us will be winners tonight. I love this cake recipe. This is the third time I have made this cake and it is so moist and delicious.

The recipe comes from the Chocolate Cake Mix Doctor, and it is so easy! I’m not too sure it’s really good for you, just not as fattening as most cakes.

Good-For-You Chocolate Pound Cake

Ingredients:

  • 1 package (18.25 ounces) plain devil’s food cake mix (I prefer the chocolate fudge)
  • 1 cup water
  • 1/2 cup unsweetened applesauce
  • 3/4 cup Egg Beaters

Shiny Chocolate Glaze

  • 1 cup semisweet chocolate chips
  • 2 tablespoons margarine or butter
  • 5 tablespoons light corn syrup
  • 2 1/2 teaspoons water

Directions:

Place a rack in the center of the oven and preheat the oven to 325 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour.

Place the cake mix, water, applesauce, and Egg Beaters in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed, 37 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long sharp knife around the edge of the cake and invert it onto a rack to cook completely, 20 minutes more.

Meanwhile prepare the Shiny Chocolate Glaze.

Pour the glaze over the cake on the rack, then slide the cake onto a serving platter and slice.

Shiny Chocolate Glaze

Place the chocolate chips, margarine, and corn syrup in small saucepan over low heat and stir until the chocolate and margarine melt, 2 minutes. Add the water, 1/2 teaspoon at a time, until the glaze is of a pouring consistency.

Spoon or pour this glaze over the cake of your choice. (I like to put it in a Ziploc, cut a corner, and drizzle it over the cake.