Cherry-Chip Bundt Cake

Yields: 16 servings | 3.5 point per serving

My rating:

These bundt cakes are sooooo moist and delicious! This is a cherry-chip version of the famous Triple Chocolate Bundt Cake. You can actually make this recipe with any flavor cake you'd like. Cherry-Chip is one of my favorites!

Ingredients:

Fat-free cooking spray
1 box Betty Crocker Super Moist cherry chip cake mix
2 (4 serving) boxes instant JELL-O sugar-free, fat-free vanilla pudding mix
1 cup liquid egg whites (equivilant of about 5 egg whites)
1 cup applesauce (no sugar added)
1½ cups water
1 Tb powdered sugar (for topping) *

* Using 1 (8-oz) tub of fat-free Cool Whip instead of 1 Tb powdered sugar will increase each slice by .5 points. If you do this though, be sure to refridgerate the cake.

* Another (better) option is to just top each slice of cake with 1 Tb fat-free Cool Whip. This will not alter the points value at all and it is SO yummy!

* Adding 1 (21-oz) can of pie filling to the top of the cake (or stirred into the batter) will increase each slice by .5 points.

Directions:

Mix together cake mix with both boxes of pudding mix. Add egg substitute, water and applesauce and mix well. Pour batter into a sprayed bundt pan. (Use fat-free cooking spray.) Bake at 350 degrees for 45-50 minutes. Sprinkle powdered sugar on top.

Note: The cake will be easier to cut if you let it cool.

Yields: 16 slices (3.5 pts per slice)

Nutritional Info: (per slice) 163 Calories, 2.8 g. fat, .25 g. fiber (3.5 pts per slice)

Source: This is a variation of the Triple Chocolate Bundt Cake from the WW Recipe Review Board