This Chocolate Bundt Cake is extra moist and delicious! The proof is in the...yogurt?
3 c unbleached flour 1/2 c plain fat free Greek Yogurt
1/2 t baking powder 2 c natural sugar
1/2 t salt 2 t vanilla extract
3/4 c unsweetened cocoa powder 3 eggs plus 4 egg whites
1 c I Can't Believe It's Not Butter spread, or 1 c skim milk
1/2 c real butter
Preheat oven to 325 degrees. Spray 10 in. Bundt pan with Pam for Baking spray.
Sift flour, baking powder, salt and cocoa. Set aside. In a mixing bowl, cream butter, greek yogurt, sugar, and vanilla. Add eggs and egg whites one at a time (mix egg whites two at a time), beating well after each addition. Add flour and mix alternately, starting and ending with flour mixture.
Pour into Bundt pan and bake for 65-70 minutes, or until toothpick or cake tester comes out clean. Let sit for 10 minutes, then turn out onto a wire rack or plate to cool completely.
When cooled, drizzle Chocolate Glaze over the top ridge of the cake in a zig-zag design, allowing the glaze to follow the natural lines in the bundt cake. Reserve extra glaze for sliced pieces of cake once sliced.
2 c powdered sugar 1/2 t vanilla extract
4 T unsweetened cocoa powder 4 T skim milk
1 T I Can't Believe It's Not Butter spread,
or Real Butter
In a medium bowl, cream butter with powdered sugar and cocoa. Add vanilla, then add milk gradually until smooth; adding more or less to desired consistency.
Smart Little Cookie Tip:
I LOVE Greek Yogurt. I love to eat it plain, with fruit, in dips, and in my baking recipes! Substitute an equal amount of Greek Yogurt, or your favorite plain yogurt, in place of any fat in a recipe; for sour cream, shortening, even eggs! Only substitute one of these ingredients in any one recipe or the magic won't work!
I also cut 1 whole cup of sugar out of this recipe and it still tastes sweet and delicious!
You can bake your Chocolate Bundt Cake and eat it too!