Lightened Chocolate Bundt Cake Directions:
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Preheat oven to 350°F and spray a Bundt cake pan with nonstick baking spray.
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In a bowl, combine cake mix and pudding mix.
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In a separate bowl, whisk eggs, vanilla, applesauce, yogurt, and coffee until smooth.
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Add wet mixture to the dry and stir until fully combined.
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Fold in ½ cup chocolate chips.
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Pour batter evenly into the prepared Bundt pan and bake for 40–45 minutes or until a toothpick comes out clean.
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Cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely.
To Prepare Ganache:
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Melt butter over low heat, stir in cocoa powder until smooth.
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Whisk in sweetener and milk until glossy.
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Drizzle ganache over the cooled cake and immediately sprinkle remaining chocolate chips on top.
WW Points Calculation:
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Duncan Hines Devil’s Food Cake Mix (1 box): 25.00
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Jell-O Sugar-Free Pudding (1 oz): 0.00
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Eggs (3 large): 0.00
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McCormick Vanilla Extract (1 tsp): 0.00
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Mott’s Unsweetened Applesauce (½ cup): 0.00
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Two Good Greek Yogurt (¾ cup): 1.00
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Brewed Coffee (¾ cup): 0.00
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Lily’s Dark Chocolate Chips (½ cup + 2 tbsp): 5.00
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I Can’t Believe It’s Not Butter! (2 tbsp): 2.00
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Hershey’s Cocoa Powder (1 tbsp): 0.00
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Swerve Confectioners (¼ cup): 0.00
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Fairlife Fat-Free Milk (2 tbsp): 0.00
Total Points: 33.00
Servings: 16
Points per serving: 2.06
Nutrition Information:
Calories: 150
Fat: 5g
Protein: 3g
Carbohydrates: 17g
Sugar: 3g
Sodium: 230mg
I'm waiting for your comments! Enjoy!
