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Chocolate Bundt Cake

Categories:
cakes & frostings, chocolate

***CAKE***
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 cup unsweetened cocoa powder
--preferably dutch-process
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 cup fruit puree fat replacement
--homemade or store-bought
1/3 cup canola oil
2 tablespoons instant coffee granules
2 teaspoons pure vanilla extract
2 3/4 cups granulated sugar
***CHOCOLATE GLAZE***
2 tablespoons chopped hazelnuts
--or almonds
3 ounces bittersweet chocolate; coarsely chopped
--not unsweetened
--or semisweet chocolate
3 tablespoons 1% milk

TO MAKE CAKE: 1. Preheat oven to 325F. Lightly oil a 12-cup Bundt pan or coat it with nonstick spray. 2. Place eggs and egg whites in a large mixing bowl and set bowl in a pan of hot water; stir occasionally to warm eggs. 3. Meanwhile, sift flour, cocoa, baking powder, baking soda and salt into a medium bowl. Set aside. 4. In another medium bowl, whisk buttermilk, fruit puree, oil, coffee granules and vanilla. Set aside. 5. Remove bowl of eggs from water. Beat with an electric mixer on low speed. Gradually add sugar. Increase mixer speed to high and continue beating until mixture is thick and pale, about 5 minutes. 6. With a rubber spatula, alternately fold reserved dry ingredients and buttermilk mixture into egg mixture, making 3 additions of dry ingredients and 2 additions of buttermilk mixture. 7. Scrape batter into prepared pan. Bake for 50 to 60 minutes, or until top springs back when touched lightly and cake shrinks away slightly from sides of pan. Place on a wire rack to cool for 10 minutes. Loosen edges and invert cake onto rack. Cool completely.

TO MAKE GLAZE & FINISH CAKE: 1. Spread hazelnuts (or almonds) in a shallow pan and bake in a 325F oven for 5 to 7 minutes, or until fragrant. Let cool. 2. In a small heavy saucepan, combine chocolate and milk; heat over low heat, stirring, until glaze is smooth. 3. Place cake on a serving plate. Carefully pour warm glaze over cake, letting it drip down the sides. Sprinkle with nuts.

MAKES 1 CAKE. FOR 16 SERVINGS.

290 calories per serving; 4 grams protein; 8 grams fat (0.7 gram saturated fat); 52 grams carbohydrate; 260 mg sodium: 27 mg cholesterol; 1 gram fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Eating Well, September 1997

Yield: 16 servings

Preparation Time: 0:00




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