I mentioned another recipe that I wanted to try and I made it today. I had it for dessert after dinner. It was fabulous. Really fabulous.
Double Chocolate Bundt Cake
(from Weight Watchers "Ultimate Classics" cookbook)
Baking spray with flour
1 ¾ cups all-purpose flour
1 cup granulated sugar
¾ cup Dutch process cocoa (such as Droste)
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup low-fat buttermilk
⅔ cup packed brown sugar
⅔ cup strong brewed coffee
¼ cup canola oil
1 tbsp vanilla extract
1 cup semi-sweet chocolate minichips
1 tbsp sifted powdered sugar
Fresh raspberries (optional)
1. Preheat oven to 350°.
2. Heavily coat a 12 cup nonstick Bundt pan with baking spray; set aside
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a medium bowl and set aside. In a mixer, beat eggs and next 5 ingredients on medium speed 1 minute or just until combined. Add flour mixture to egg mixture; beat at high speed 1 minute. Stir in chocolate mini chips.
4. Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack 15 minutes. Remove cake from pan; cool completely on wire rack. Dust with powdered sugar. Garnish with raspberries, if desired.
Yield: 16 servings (serving size: 1 slice)
Per serving: CAL 250; FAT 11.4g; PRO 3.9g; CARB 42.2g; FIB 1.8g; CHOL 27mg; IRON2.6 mg; SOD 186mg; CALC 57 mg
Try it. I dare ya. And then I dare ya not to eat the whole thing in one sitting.
Once again with the disclaimer: Weight Watchers doesn't even know me from Adam. I am not being compensated for this review or any other I make on this site. I bought the cookbook, tried the recipe, loved it, and posted about it. Absolutely no money exchanged hands for this review.