Good-For-You Chocolate Pound Cake

By Stina

Ingredients

• 1 package (18.25 ounces) plain devil’s food cake mix (I prefer the chocolate fudge)
• 1 cup water
• 1/2 cup unsweetened applesauce
• 3/4 cup Egg Beaters
• Shiny Chocolate Glaze (see recipe below)

Details

Adapted from barbarabakes.com

Preparation

Step 1

1. Place a rack in the center of the oven and preheat the oven to 325 degrees. Lightly mist a 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 the sides down 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 to cook completely, 20 minutes more.
4. Meanwhile prepare the Shiny Chocolate Glaze.
5. Pour the glaze over the cake on the rack, then slide the cake onto a serving platter and slice.

Shiny Chocolate Glaze
1 cup semisweet chocolate chips
2 tablespoons margarine or butter
5 tablespoons light corn syrup
2 1/2 teaspoons water

1. Place the chocolate chips, margarine, and corn syrup in small saucepan over low heat and stir until the chocolate and margarine melt, 2 minutes. Add the water, 1/2 teaspoon at a time, until the glaze is of a pouring consistency.
2. Spoon or pour this glaze over the cake of your choice. (I like to put it in a Ziploc, cut a corner, and drizzle it over the cake