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Don Mauer's column:
his newest recipe in
this week's Chicago-area
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
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 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.
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
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.
Every low-fat recipe I create
You have my name on it.
Go To Low-Fat
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Exceptionally Delicious Recipes
for Low-Fat Living and Permanent
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Guy's Guide to Great Eating
Recipes for Men
Who Love to Eat
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The One Pan Gourmet
A Low-Fat Guide to Outdoor Cooking
by Don Mauer
& Don Jacobson
One, Two or all Three Now!
Just click on the
cover or title.