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Daily Herald

Decadent Sour Cream Chocolate Bundt Cake

 

     My bundt cake is so rich, topping it with anything more than a dusting of powdered sugar is truly excessive.
     Every time I have a slice, I savor each and every bite. Mmmmm .... mmmm.
     Using Dutch-process cocoa, since it is deeper in color and flavor than regular cocoa, is one of two keys that make this cake so fantastic.
     The other key is real butter. No shortening compares to the real thing. No way.
     Making certain that sufficient air is beaten into the shortening, sugar and eggs insures a high rising cake, exceeding any cake, purchased from a bakery.

1/3 cup drained, unsweetened applesauce (from 2/3 cup undrained)
1 3/4 cups all-purpose flour
3/4 cup Dutch-processed cocoa (sometimes called European style)
1 1/2 teaspoons baking soda
1/3 cup unsalted butter, at room temperature (about 65 degrees)
1 3/4 cup granulated sugar
1 egg
1 egg white
1/2 teaspoon almond extract
1 teaspoon vanilla
1 1/2 cups reduced-fat (sometimes called "half-and-half") sour cream
Confectioner's sugar for dusting

     1. Place a strainer over a bowl deep enough to keep the bottom of the strainer from touching the bottom of the bowl. Add the 2/3-cup unsweetened applesauce to the strainer and set aside to drain for 15 minutes.
     2. Place the oven rack in the lower-middle position and begin heating the oven to 350 degrees. Using a vegetable and flour spray (such as Baker's Joy), lightly spray a 12-cup bundt pan. Set aside.
     3. In a medium mixing bowl, whisk together the flour, cocoa and baking soda. Set aside.
     4. Add the butter to a large mixing bowl and with a mixer beat at medium-high speed for 2 minutes, until light. Measure and add 1/3 cup of drained applesauce and beat for 3 minutes. Add the sugar and beat for 3 minutes. Add the almond and vanilla extracts and beat for 15 seconds. One at a time, add the egg and egg white and beat each for 20 seconds. Add the sour cream and mix at medium speed until combined. Add the flour mixture and mix at lowest speed until just moistened, about 30 seconds. Pour the batter into the prepared pan, smooth out the surface and bake for 40 minutes, or until a wooden toothpick inserted into the center comes out a touch damp. (Damp is better than clean.) Cool the cake in the pan for 15 minutes. Invert the pan on a wire cooling rack and release the cake. Cool completely. Generously dust with confectioner's sugar just before serving. Makes 12 servings.
     Nutrition values per serving: 284 calories (25.4 percent from fat), 8 g fat(4.6 g saturated fat), 0.6 g dietary fiber, 5.1 g protein, 51.1 g carbohydrate, 41 mg cholesterol, 140 mg sodium.
     Serving Tip: Few cakes go as well with a scoop of low-fat vanilla ice cream or frozen yogurt as this one.

 

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