To Die For "Diet" Chocolate Cake

Okay, so a cake MUST be "to die for" if it is so good by itself it doesn't even need frosting, right?  Right!  I took my favorite chocolate cake recipe and slimmed it way down.  You wouldn't even know it was "diet" unless someone told you, that is for sure.  It is a very moist and dense cake full of chocolate flavor with a hint of almond.  (Almond not your thing?... just sub in vanilla extract.)  If you are looking for a healthy chocolate cake recipe, look no further!

To Die For "Diet" Chocolate Cake

Servings: 16 • Calories: 213 • Fat: 6g • Carbs: 34g • Fiber: 1g • WW Points:5

  Ingredients

• 1 box Devil's Food Cake
• 1 (3 oz) box sugar free instant chocolate fudge pudding (Jello)
• 2 cup fat free sour cream (16 oz tub)
• 1 1/4 cup Egg Beaters egg substitute
• 1 tsp almond extract
• 3/4 cup unsweetened applesauce
• 4 tbsp unsalted butter melted
• 1/2 cup semi sweet chocolate chips

Preheat oven to 350 degrees.  In a large bowl, combine the cake mix, pudding, sour cream, egg substitute, almond extract, butter,and applesauce. Using a hand mixer, beat on medium until well blended. Heads up, the mixture will be very thick.

Stir in chocolate chips. Pour into a bundt pan sprayed with non-stick spray. Smooth out cake batter taking care to not get any on the sides of the pan.  Bake in the oven for 55-60 minutes.

Allow the cake to cool for about 10 minutes.  Using a butter knife, gently make sure none of the cake is stuck to the pan.  Place your serving dish on top of the cake pan.  Holding the plate to the pan tightly, flip over and remove the cake from the pan onto the plate.

Allow to cool completely.  To finish it off, dust with powdered sugar.  Makes 16 yummy servings.