Chocolate Fudge Cake
Source of Recipe
Cooking Light Critics Message Board
List of Ingredients
1 tsp unsweetened cocoa
1 1/2 cup 2% reduced fat milk
1 serving(s) Jello Cook & Serve Choc Puddin
1/2 cup milk chocolate chips
1 serving(s) Chocolate Cake Mix w/ Pudding
1 1/3 cup water
1/2 cup unsweetened applesauce
4 serving(s) 1/4 cup Break-Free Egg Sub
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
2 Tbsp waterRecipe
CAKE - Preheat oven to 350. Spray a 10" Bundt pan with non-stick spray and dust with 1 tsp cocoa. Shake out excess and discard. Pour the milk into a medium sauce pan. Whisk in the pudding mix - cook and stir over medium heat until the mixture comes to a boil (about 5 min). Remove from heat and stir in chocolate chips until they melt. Press a piece of plastic wrap directly on the surface to prevent skin from forming. Set aside. With electric mixer on low - beat the cake mix, water, applesauce, egg sub in a large bowl until moistened. Increase speed and beat until well blended.
Remove 2 cups of the batter and pur the remaining batter into the prepared Bundt pan. Whisk the pudding mixture again and spoon it in a circle along the middle of the top of the batter, making sure it does not touch the sides of the pan. Spoon the reserved 2 cups batter evenly over the top.
Bake until the top springs back and the sides begin to pull away from the side of the pan - about 40 minutes. Cool in pan on rack 20 minutes. Remove from pan and cool completely. Glaze - Stir together powdered sugar, 1/4 cup cocoa, and water in medium bowl until a thick, smooth glaze forms. Spoon the glaze over the top of the cooled cake, allowing it to drip down the sides.
24 servings
3 points each
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