The Lighten Up! version uses a fruit-based fat substitute to replace all of the butter in this decadent cake. Several fat replacers are available in the baking section of most supermarkets. Take note of the substitution ratios; many fat replacers are used 1:2. In this recipe, 1/2 cup of substitute replaces one cup of fat (the butter).
- 1 package chocolate cake mix (18 1/4 ounces)
- 1/3 cup unsweetened cocoa powder
- One 4-ounce package instant chocolate pudding mix
- 2 cups fat-free sour cream
- 1 1/4 cups egg substitute or 5 egg whites
- 1/2 cup fruit-based fat replacer (Sunsweet Lighter Bake or Wonderslim)
- 1 1/2 teaspoons of vanilla extract
- 1 cup mini chocolate chips
Preheat the oven to 350 degrees F. Spray a Bundt pan with a mist of canola oil.
Combine the first three dry ingredients and mix well. Add the sour cream, egg substitute, fat replacer and vanilla extract; mix until completely blended. Add the chocolate chips and stir until combined. Immediately place in prepared Bundt pan.
Bake in preheated oven for 45-50 minutes. Place on cooling rack for twenty minutes before removing from pan.
Recipe created exclusively for Cooking.com by Cheryl Forberg, R.D., Health Editor at Cooking.com.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
382 calories; 12g total fat; 0mg cholesterol; 479mg sodium; 63g carbohydrates; 3g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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