Sunday, March 15, 2009

It's All About Balance

Yesterday, I blogged about a cake that I made several months ago but couldn't eat currently because of my quest to lose weight. Well, I figure now's a good time to post a cake that I can eat.

Tada! Introducing.......A Lighter Chocolate Pound Cake! This is another Cake Doctor recipe, and honest to goodness, you cannot tell it's light. This cake is so incredibly moist and rich! As you can see by the pictures, it's very dark. The flash on my camera can't handle its awesomeness.

Don't be fooled by the ingredients. It seems very simple, yet, it's perfect. Serve it alone, or maybe with a touch of powdered sugar dusting, or like we did: with fresh whipped cream. It is a cake that stands alone on taste, so truly, you don't need a topper.

I have both of the Cake Doctor cookbooks and I haven't made an item in either one that doesn't taste great. I believe the same author makes a cupcake cookbook as well as a cookbook using boxed meals. It's probably a good thing that I don't have either of those. I would be holed up in my kitchen for days.

I have to admit that I haven't counted the WW points for this, but I am sure it's fairly reasonable for a serving. That being said, maybe I shouldn't. I might just be tempted to make it again. Which would be bad. Along with peanut butter, anything chocolate is a "danger" food. You could even make this cake lightly by substituting the oil for unsweetened applesauce, and using egg substitute rather than the whole eggs. I am sure it would still be delicious.

I can at least stare at the pictures and allow you to make it by proxy for me.

A Lighter Chocolate Pound Cake
from: Chocolate from the Cake Mix Doctor
1 package (18.25 oz) plain devil's food cake mix
1 package (3.9 oz) chocolate instant pudding mix
1 cup vanilla low-fat yogurt
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract

1. Place a rack in the center of the oven and preheat to 325 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

2. Place the cake mix, pudding, yogurt, water, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.