SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Essential EatingWell Chocolate Bundt Cake

http://www.eatingwell.com/recipes/essential_eatingwell_chocolate_bundt_cake.html

From EatingWell:  Winter 2004, The Essential EatingWell Cookbook (2004)

An adaptation of EatingWell's popular Died-and-Went-to-Heaven Chocolate Cake, this recipe is from reader Barr Hogen of San Francisco.

16 servings | Active Time: 25 minutes | Total Time: 2 hours (including cooling time)

Ingredients

Preparation

  1. Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray and dust with flour (or use cooking spray with flour).
  2. Spread nuts in a small baking pan and bake until golden and fragrant, 5 to 7 minutes. Transfer to a plate to cool.
  3. Whisk flour, granulated sugar, cocoa, ground flaxseeds, baking powder, baking soda and salt in a large mixing bowl. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed until smooth. Mix hot water and prune puree (or pie filling or Lighter Bake) in a measuring cup; add to the batter and whisk until incorporated. Fold in chocolate and the nuts with a rubber spatula. Scrape the batter into the prepared pan, spreading evenly.
  4. Bake the cake until the top springs back when touched lightly and a tester inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan on a wire rack for 10 minutes. Turn out onto the rack to cool completely. Dust with confectioners' sugar.

Nutrition

Per serving : 266 Calories; 10 g Fat; 2 g Sat; 4 g Mono; 27 mg Cholesterol; 44 g Carbohydrates; 5 g Protein; 2 g Fiber; 342 mg Sodium; 241 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 other carbohydrate, 2 fat

Tips & Notes