Chocolate Raspberry Bundt Cake

Yields: 16 servings | 5 pts per serving

My rating:

This is a delicious variation I came up with of the Triple Chocolate Bundt Cake recipe. If you love raspberry and if you love extremely chocolaty, moist cakes, you've just got to try this one. Enjoy!!

Ingredients:

1 box dark chocolate cake mix
2 (4 serving) boxes instant JELL-O sugar-free, fat-free chocolate pudding mix
1 cup liquid egg whites (equivilant of about 5 egg whites)
1 cup applesauce (no sugar added)
1½ cups water
½ cup of Hershey's raspberry chips *
1 (21-oz) can raspberry pie filling, divided **
cooking spray

* If you can't find raspberry chips, you can certainly just use plain chocolate chips instead
** Points are calculated using regular Comstock raspberry pie filling, as I cannot ever find a light version.

Directions:

Mix together cake mix with both boxes of pudding mix. Add egg substitute, water and applesauce and mix well. Stir in raspberry chips.

Pour ½ of the batter into a sprayed bundt pan, then spoon ½ of the pie filling on top, and the pour in the other ½ of the batter. Reserve the other ½ of the pie filling for the top of the cake. Bake at 350 degrees for 45-50 minutes. After you remove the cake from the oven and flip it upsidedown on a plate, top with the remaining ½ can of pie filling.

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

Note: This cake rises right to the top of the pan, and you may want to put some foil under your bundt pan just in case it does spill over a little bit.

Yields: 16 slices (5 pts per slice)

Variation: You can also just stir ½ of the pie filling into the batter, if you don't want to layer the batter and pie filling in the bundt pan.

Nutritional Info: (per slice) 243 Calories, 4.6 g. fat, 1.6 g. fiber (5 pts per slice)

Source: Jaime Jeroszko (me!)