Yummy Low Fat Chocolate Chip Pound Cake Recipe 🍰
Cook Time: 1 hour
Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 16
Yield: 1 cake
Calories per Serving: 271.4
Fat Content per Serving: 11.6g
Saturated Fat Content per Serving: 4.9g
Cholesterol Content per Serving: 0mg
Sodium Content per Serving: 363.3mg
Carbohydrate Content per Serving: 44.3g
Fiber Content per Serving: 2.4g
Sugar Content per Serving: 27.3g
Protein Content per Serving: 3g
Description:
Indulge in the delightful flavors of this Yummy Low Fat Chocolate Chip Pound Cake! With chocolate chips that don’t melt and a lineup of ingredients that won’t weigh you down, this cake is a treat for both your taste buds and your waistline. Plus, it’s incredibly easy to make, leaving you looking like a baking genius!
Ingredients:
- 1 package instant chocolate pudding mix
- 1 cup applesauce
- 1/2 cup water
- 1/2 cup Egg Beaters egg substitute
- 4 ounces chocolate chips
- 1 cup confectioners’ sugar
Instructions:
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Preparation: Begin by preheating your oven to 350°F (175°C). Also, prepare a Bundt pan by spraying it generously with cooking spray, ensuring easy release after baking.
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Mix Dry Ingredients: In a large mixing bowl, combine the instant chocolate pudding mix with the applesauce, water, and Egg Beaters egg substitute. Mix until the ingredients are well incorporated and the mixture is smooth.
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Incorporate Eggs: Add the eggs to the mixture one at a time, beating well after each addition. This ensures a smooth and uniform texture in your cake batter.
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Blend Well: Utilizing a handheld or stand mixer, beat the batter thoroughly until it becomes light and fluffy. This step helps incorporate air into the batter, resulting in a softer cake texture.
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Fold in Chocolate Chips: Gently fold in the chocolate chips using a spatula or wooden spoon. Be careful not to overmix, as you want the chocolate chips evenly distributed throughout the batter.
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Transfer to Pan: Pour the prepared batter into the greased Bundt pan, ensuring it spreads evenly. Smooth the top with a spatula for an even surface.
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Bake: Place the Bundt pan in the preheated oven and bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean. The aroma of chocolate will fill your kitchen as the cake bakes to perfection!
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Cool and Unmold: Once baked, remove the cake from the oven and allow it to cool in the pan for about twenty minutes. This cooling period allows the cake to set slightly, making it easier to unmold without breaking.
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Decorate: After cooling, carefully unmold the cake onto a serving plate or cake stand. Sift the confectioners’ sugar over the top of the cake, adding a touch of sweetness and a beautiful finishing touch. You can skip this step if you prefer a less sweet dessert.
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Serve: Your Yummy Low Fat Chocolate Chip Pound Cake is now ready to be enjoyed! Serve slices on their own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
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Storage: Store any leftovers in an airtight container at room temperature. Avoid refrigeration, as it can dry out the cake. Enjoy within a few days for the best taste and texture.
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Share and Enjoy: Share this delightful cake with friends and family, and revel in their admiration of your baking prowess! Whether served as a dessert at a gathering or enjoyed as a sweet treat any time of day, this low-fat chocolate chip pound cake is sure to impress. 🎉
Now, bask in the satisfaction of creating a delicious and guilt-free dessert that everyone will love!
