Low Fat Chocolate Bundt Cake

Just in time for the holidays! This cake is moist, decadent, and the best part low fat. It is simple to make, but looks impressive for company. You can make it a day or two ahead and glaze at the last minute. You can top it with chopped nuts, toasted coconut, sprinkles - choose your favorite.

Enjoy!


Low Fat Chocolate Bundt Cake


2 large eggs
2 large egg white
2 cups all purpose flour
1 cup unsweetened cocoa powder (I prefer Ghirardelli brand cocoa)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup low fat buttermilk
1 cup unsweetened applesauce
1/3 cup canola oil
2 1/4 cups sugar

Glaze
2 Tablespoons chopped hazelnuts or almonds
3 ounces bittersweet chocolate -- coarsely chopped
3 Tablespoons milk

Directions:
Cake directions: Preheat oven to 325 degrees F. Lightly oil a 12-cup Bundt pan or coat it with nonstick spray. Place eggs and egg whites in a large mixing bowl and set bowl in a pan of hot water; stir occasionally to warm eggs.

Meanwhile, sift flour, cocoa, baking powder, baking soda and salt into a medium bowl. Set aside. In another medium bowl, whisk buttermilk, fruit puree, oil, coffee granules and vanilla. Set aside.

Remove bowl of eggs from water. Beat with an electric mixer on low speed. Gradually add sugar. Increase mixer speed to high and continue beating until mixture is thick and pale, about 5 minutes. With a rubber spatula, alternately fold reserved dry ingredients and buttermilk mixture into egg mixture, making 3 additions of dry ingredients and 2 additions of buttermilk mixture.

Scrape batter into prepared pan. Bake for 50 to 60 minutes, or until top springs back when touched lightly and cake shrinks away slightly from sides of pan. Place on a wire rack to cool for 10 minutes. Loosen edges and invert cake onto rack. Cool completely.

Glaze and glazing: Spread hazelnuts (or almonds) in a shallow pan and bake in a 325 degrees F oven for 5 to 7 minutes, or until fragrant. Let cool. In a small heavy saucepan, combine chocolate and milk; heat over low heat, stirring, until glaze is smooth.

Place cake on a serving plate. Carefully pour warm glaze over cake, letting it drip down the sides. Sprinkle with nuts.

Pumpkin Pancakes!!!

These pancakes are absolutely amazing! If you love pumpkin bread you will adore these. They are everything a Sunday morning breakfast should be - warm, inviting, and oh so delicious. They are even good for you - thanks to the whopping amount of pumpkin and flax seed.

Pumpkin Pancakes

Serves 6

• 1 cup all-purpose flour
• 1 cup white whole wheat flour
  
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg*
• 2 tablespoons vegetable oil
• 2 tablespoons white vinegar
• Pure maple syrup
• Walnuts (optional)
  

* I substituted 1 Tablespoon ground flax seed + 3 Tablespoons water for the egg.

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flours, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Top with pure maple syrup and walnuts.