A rich, dense, moist and lower in fat chocolate cake is the perfect recipe for cake and chocolate lovers world-wide. This recipe contains ingredients that are easy to mix together that bake into a very rich and chocolate cake. As the cake rises in the oven it doesn’t lose any of that moistness one looks for, and it retains its dense texture. Having cake after dinner or as an afternoon snack satisfies that sweet tooth, is lip-smacking good and will have everyone craving for another slice later that day.
This cake recipe asks that the top of the cake be dusted with confectioner’s sugar. Dusting the top of the cake when it is still warm will cause the powdered sugar to melt into the cake top and when the cake cools completely will give it a slight sweet glaze. If you wait until the cake is completely cooled before applying the confectioner’s sugar the top of the cake will retain that white dusted look giving the cake more finished look.
Of course, anyone who wants to use frosting to decorate the cake is more than welcomed to do so. Chopped nuts can also be added to the cake if that is a preferred taste. Fold in ¼ to ½ cup of nuts. If adding nuts, be sure to set aside a little of the cake mix from the box aside and place the nuts in the mix and stir them around. Shake out the remaining cake mix into the mixing bowl and leave the coated nuts aside for later. After the cake batter is mixed, before it is poured into the baking pan, gently fold in the nuts. The reason for doing this is so that the nuts don’t all fall to the bottom of the cake pan during the baking process. Dusting the nuts will keep the nuts mixed throughout the cake so that there will be some in each and every slice of cake that is served.
- 1 box of devil’s food cake mix
- 1 package (1.4 ounce) sugar-free instant chocolate pudding mix
- 1 cup (8 ounces) fat-free sour cream
- ½ cup of unsweetened applesauce
- ½ cup of water
- 2 large eggs
- ½ cup of egg substitute
- ½ cup of semi-sweet chocolate chips
- 1 ½ teaspoons of confectioner’s sugar
- Preheat the oven to 350’.
- In a large mixing bowl combine the devil’s food cake mix, pudding mix, sour cream, applesauce, water, eggs and egg substitute together until nicely combined.
- Grease and flour a fluted tube pan.
- Bake in the oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and set it aside for 10 minutes to cool.
- Invert the cake onto a wire rack to cool completely.
- Invert the cake on the wire rack again and dust the top with confectioner’s sugar.
- Transfer the cake to a cake dish and set on the table to serve.