Best Low Fat Chocolate Bundt Cakepound Cake Recipes

Luscious Low Fat Chocolate Pound Cake image

Provided by RockinChef

Categories Dessert

Time 45m

Yield 10-15 pieces of cake

Number Of Ingredients 10

3 large egg whites
1/2 cup fat free sour cream
1 cup brown sugar
2 teaspoons vanilla extract
1 cup skim milk (I like the evaporated milk. It makes it more dense, and almost brownie like) or 1 cup fat-free evaporated milk (I like the evaporated milk. It makes it more dense, and almost brownie like)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup cocoa powder
1 1/2-1 3/4 cups all-purpose flour (depending on how dense you like your cake)

Steps:

Preheat oven to 350°F.
Using a nonfat cooking spray (I like the butter flavored, but anything will work just fine) grease a pound cake pan.
In a medium bowl sift or stir together the salt, baking powder, baking soda, cocoa, and flour.
Set aside.
In a medium bowl whisk together the egg whites, sour cream, brown sugar, and vanilla extract.
Whisk in 1/3 of the flour mixture, 1/2 the milk, 1/3 flour, 1/2 milk, 1/3 flour.
Got it?.
tehehe.
Pour mixture into the greased pan and bake for 25 to 35 minutes or until a wood toothpick comes out clean.

Nutrition Facts : Calories 190.6, Fat 1, SaturatedFat 0.5, Cholesterol 1.6, Sodium 328.5, Carbohydrate 41.6, Fiber 1.9, Sugar 22.4, Protein 5.4

Moist Low Fat Chocolate Cake image

Provided by catercow

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

3 cups flour
1 cup Splenda granular, sugar substitute
2 teaspoons baking soda
1 teaspoon salt
6 tablespoons baking cocoa
1/4 cup oil
1/2 cup unsweetened applesauce
2 cups cold water
2 tablespoons white vinegar
1 tablespoon vanilla

Steps:

Mix dry ingredients together in large bowl.
Mix wet ingredients together in separate bowl.
Add wet to dry a little at a time, stirring as you add.
Pour batter into a very well greased bundt cake pan (this is a sticky cake), bake at 350 degrees F for 35-40 minute.
Serve w/ fat free cool whip or any other frosting or drizzle you choose.

Nutrition Facts : Calories 168.1, Fat 5.2, SaturatedFat 0.8, Sodium 405.9, Carbohydrate 26.6, Fiber 1.9, Sugar 0.3, Protein 3.8

Hortensia's Best-Ever Chocolate Pound Cake image

Provided by Food Network

Categories dessert

Time 1h10m

Yield 12 servings

Number Of Ingredients 14

Unsalted butter, at room temperature (but still firm), to brush pan
1/4 cup sugar, to line pan
2 cups all-purpose flour
1 cup plus 2 tablespoons unsweetened Van Leer Dutch process medium cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
2 3/4 cups sugar
2 teaspoons vanilla extract
2 teaspoons espresso extract (or substitute 2 teaspoons instant coffee dissolved in 1 tablespoon buttermilk)
5 eggs
1 1/4 cups buttermilk
Cocoa powder or confectioners' sugar, to finish

Steps:

Preheat the oven to 325 degrees F. Brush a 10-inch Bundt pan with the room-temperature (but still firm) unsalted butter. Pour 1/2 cup sugar into the pan, swirling the sugar in the pan so that the chimney and sides are covered well. Turn the pan upside down to remove any excess sugar and set aside.
Sift together the flour, cocoa, baking powder, baking soda, and salt.
Into the bowl of an electric mixer fitted with a paddle, cream the butter on medium speed. Add the sugar and beat until the mixture is light and fluffy. Scrape down the bowl with a rubber spatula. Beating at medium speed, add the eggs, one by one, beating only until they are well blended.
Beating on low speed, add a third of the flour mixture and a third of the buttermilk. Do this twice more with the remaining dry ingredients and buttermilk, scraping the bowl with a rubber spatula in between. Finally, beat the batter on medium speed for 30 seconds, until it is smooth.
Pour the batter into the prepared pan. Bake the cake for 50 to 60 minutes, until the top feels springy and a toothpick inserted in the middle comes out clean.
Cool the cake in the pan on a wire rack for about 20 minutes. Then turn it out onto the wire rack to finish cooling.
To finish, dust the cake with cocoa or confectioners' sugar.