Healthier Chocolate Pound Cake

Lightened Up Chocolate Pound Cake with a shiny glaze made with unsweetened
applesauce and Egg Beaters is just as fudgy as a classic chocolate cake, plus it
has a head-start from chocolate cake mix!

Servings: 12 Servings

Author: Barbara Bakes LLC

Course:

Cakes

Cuisine:

American

Keywords:

🧂 Ingredients

1 package

15.25-ounces chocolate fudge cake mix
1 cup water
½ cup unsweetened applesauce
¾ cup Egg Beaters
1 cup semisweet chocolate chips
2 tablespoons butter
5 tablespoons light corn syrup
2 – 3 teaspoons water

Instructions

1 Preheat oven to 325°F. Lightly grease a 10 or 12-cup Bundt pan with vegetable
oil spray, then dust with flour.
2 Place the cake mix, water, applesauce, and Egg Beaters in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute. Stop the machine and
scrape down the sides of the bowl with a rubber spatula. Increase the mixer
speed to medium and beat 2 minutes more, scraping down the sides again if
needed. Pour the batter into the prepared pan, smoothing it out with the rubber
spatula. Place the pan in the oven.
3 Bake the cake until it springs back when lightly pressed, 37 to 40 minutes.
Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
Run a long, sharp knife around the edge of the cake and invert it onto a rack or
serving plate to cool completely, 20 minutes more.
4 Meanwhile, prepare the Shiny Chocolate Glaze. Place the chocolate chips, butter,
and corn syrup in a small saucepan over low heat and stir until the chocolate
and butter melt, about 2 minutes. Add water, ½ teaspoon at a time, until the
glaze is a pourable consistency.
5 Pour or drizzle the glaze over the cake. To drizzle, put the glaze in a pastry
bag without a tip or a Ziploc bag and cut open one corner. Note that the glaze
will not be spreadable after it’s drizzled onto the cake.