granulated sugar 2 tsp baking powder ½ tsp. baking soda ½ tsp. salt ½ c. unsweetened cocoa powder 1 oz bittersweet or semisweet chocolate, finely chopped 1/2 c boiling water 1 c low-fat buttermilk 1/3 c canola oil 1 large egg 1 large egg white 1 tsp vanilla extract 3/4 c mini semisweet chocolate chips Instructions Preheat oven to 325 F. Grease a 10-cup bundt pan. Set aside. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate small bowl, add cocoa powder and chopped chocolate. Pour boiling water over chocolate/cocoa powder mixture, and stir until combined and chocolate has melted. Stir in buttermilk, oil, egg, egg white, and vanilla extract. Add chocolate/buttermilk mixture to flour mixture, and stir to combine. Stir in chocolate chips. Pour batter into pan. Bake for 35-45 minutes, or until a wooden toothpick inserted in the middle comes out clean. Do not overbake. Let cool in pan for 10 minutes. Invert onto cooling rack to finish cooling to room temperature. Notes Points Plus Value - 4 3.5.3208 Adapted from Weight Watchers New Complete Cookbook (affiliate link).
Bundtcakes, sure. ChocolateButtermilkCake w/ Cream Cheese Frosting. This year, I knew I wanted to bake a chocolatecake as I discovered that I am a chocolatecake fan, but only if the cake is actually good
alternatively, you can make three regular-sized cakes out of this recipe. Though this recipe is heavily adapted (because I’m super lazy), I originally found it on Matkonation… and it is my TENTH brand-new-to-me dessert recipe I’ve made since March
On low speed, slowly add the buttermilk and the vanilla. Place the chocolate chips in a medium bowl. Pour the glaze over the Bundtcake, using a spatula or spoon to push the glaze down the sides and center of the cake