That Chocolate Cake Is Scrum-diddly-umtious

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.

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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.