Chocolate Glazed Bundt Cake

Last week we had some cool, cloudy days, days you don’t mind turning your oven on. I also had some buttermilk that was about to turn, so I thought, why not bake? It feels like forever since I have, so I went for it.

I’ve been having a difficult time lately keeping crappy food out of my mouth, so rather than hit one of my “normal” baking cookbooks, I opted for my Weight Watchers Best-Ever Desserts. I have to tell you though, other than the portion size, I don’t think there’s much “Weight Watchy” in this cake; it’s pretty darn good.

Chocolate Glazed Bundt Cake

Cake

2 cups all-purpose flour
1 1/4 cups granulated sugar
2t baking powder
1/2t baking soda
1/2t salt
1/2C unsweetened cocoa powder
1oz bittersweet or semisweet chocolate, finely chopped (I used bittersweet)
1T instant espresso powder
1/2C boiling water
1T vanilla
1C low-fat buttermilk
1/3C canola oil
1 large egg
1 egg white
3/4C semisweet chocolate cihps

Glaze

1/2C confectioners’ sugar
2oz semisweet chocolate, melted
3T fat free half-and-half

Directions

1. Preheat oven to 325° F. Spray a 10-inch Bundt pan with nonstick spray – I use the Pam for Baking and it worked great; came out without a hitch.
2. To make the cake, whisk flour, granulated sugar, baking powder, soda, and salt in medium bowl – set aside.
3. Combine cocoa, chopped chocolate and espresso powder in a small bowl and pour the boiling water over it and stir until the chocolate is melted and the mixture is smooth. Add the vanilla.
4) In a large bowl, whisk buttermilk, egg, egg white and oil; stir in the cocoa mix until blended and then gradually stir in the flour mixture just until blended (don’t overmix, it will toughen the cake. Stir in the chocolate chips.
5. Pour the batter into the prepared pan. Bake 45 – 50 minutes until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes; remove cake from pan and cool completely.
6. For the glaze, whisk together all the ingredients until smooth. Let stand until cool and thick about 15 minutes (yeah if you can wait that long). Place the cake on a serving plate and pour the glaze over (I used a spoon for a bit of control), allowing glaze to drip down the sides. Let stand until set, about 10 minutes (yeah, good luck again).

They figure 24 servings at 172 calories, 6 grams fat and 1 gram fiber and each serving is 4 points – again – a bit high for such a small piece but this is really more like a regular piece of cake than something diet.