Lightened Up Chocolate Pound Cake with a shiny glaze made with unsweetened applesauce and Egg Beaters is just as fudgy as a classic chocolate cake, plus it has a head-start from chocolate cake mix!
Course: Cakes
Cuisine: American
Keyword: better-for-you chocolate cake from a mix, chocolate pound cake, healthier chocolate cake
Preheat oven to 325°F. Lightly grease a 10 or 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 down the sides 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 or serving plate to cool completely, 20 minutes more.
Meanwhile, prepare the Shiny Chocolate Glaze. Place the chocolate chips, butter, and corn syrup in a small saucepan over low heat and stir until the chocolate and butter melt, about 2 minutes. Add water, ½ teaspoon at a time, until the glaze is a pourable consistency.
Pour or drizzle the glaze over the cake. To drizzle, put the glaze in a pastry bag without a tip or a Ziploc bag and cut open one corner. Note that the glaze will not be spreadable after it’s drizzled onto the cake.