GINNA DURARD / RECIPE CONTEST WINNER, WILLIAMSON COUNTY FAIR
1 Box Chocolate Cake Mix (I use devils food)
1 Box Fat Free Chocolate Pudding
1 Cup Fat Free Greek Yogurt
1/4 Cup Unsweetened Applesauce (add a little extra for a moister cake!)
2/3 Cup Skim Milk
1 Large Egg
3 Large Egg Whites
1/2 Cup Chocolate Chips
1/2 Cup Nuts (Optional)
Preheat oven to 350 degrees. Coat a 10 inch Bundt pan with nonstick cooking spray. In a mixing bowl, combine cake mix, pudding, yogurt, applesauce, milk, egg and egg whites, blending till well mixed. Stir in chocolate chips and nuts. Pour into Bundt pan and bake for 40-50 minutes or until wooden pick comes out clean. Do not over bake, will be very moist. Cool cake on rack in pan for 10 – 15 minutes before inverting on serving plate. Drizzle Chocolate Glaze on after the cake has had a chance to cool – 30 minutes.
2 Tablespoons unsalted butter
3 oz or 1/3 bag of 60% bittersweet chocolate chips
1 cup sifted confectioners' sugar
2 Tablespoons boiling water
Melt the butter and chocolate chips together over medium heat. Once combined, take off stove and stir in the sifted confectioners' sugar and boiling water. Beat or whisk till smooth. Drizzle over cake. If it is too thin, add more confectioners' sugar or boiling water to get the correct consistency.