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This will be your new favorite chocolate cake. For a real treat, serve with mixed fresh berries.
GLAZE:
2/3 cup granulated sugar
¼ cup water
¼ cup chocolate flavored liqueur
2 tablespoons butter
CAKE:
No-stick cooking spray for baking
6 tablespoons heart healthy spread such as Smart Balance
11/4 cups granulated sugar
3 large eggs, high in omega-3
2 teaspoons vanilla extract
3 cup all-purpose flour (about 13.5oz)
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
1½ cups 1% low fat milk
2/3 cup semisweet chocolate mini chips
2 tablespoon powdered sugar
To prepare glaze, combine the first 4 ingredients (sugar through butter) in a small saucepan. Bring to a boil over medium high heat, stirring constantly. Set aside and cool completely.
Preheat oven to 350°. Thoroughly coat bundt pan with no-stick cooking spray for baking. Cream spread and granulated sugar together in the bowl of an electric mixer at medium speed until will blended (about 5 minutes). Add eggs, one at a time, beating well after each egg. Add vanilla and mix until well blended. In a large bowl, combine flour, cocoa powder, baking powder and baking soda; stir well with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with the flour mixture; mix after each addition. Beat mixture an additional 2 minutes on low-medium speed. Fold in mini chocolate chips. Spoon batter into prepared pan. Swirl batter using a knife. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Immediately pour glaze over cake. Allow cake to cool in the pan on a wire rack for 30 minutes. Invert cake onto a serving plate; cool completely. Sprinkle with powdered sugar just before serving. Makes 20 servings (serving size: 1 slice).
Nutrition facts per slice: 245 calories, 7gm fat, 3gm saturated fat, 4gm protein, 42gm carbohydrate, 91mg sodium, 1.6gm fiber, 38gm calcium
This recipe was adapted from Cooking Light, March 2008 and was a winner of the Ultimate Reader Recipe Contest. The reader who submitted the recipe was Fort Collins resident, Barb Combs.
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