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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chocolate Bundt Cake

Source: Zsweet®

A chocolate bundt cake with expresso and a delicious glaze.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	162.5

Total Carbs	44.7 g

Dietary Fiber	2.0 g

Sugars	7.1 g

Total Fat	3.5 g

Saturated Fat	1.8 g

Unsaturated Fat	0.3 g

Potassium	204.9 mg

Protein	5.4 g

Sodium	193.9 mg

Dietary Exchanges 3.5 Fat, 0.0 Fruits, 0.1 Milk, 0.6 Other Carbs, 0.9 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 325 degrees F. Spray a 10 inch bundt pan with nonstick spray.
To make the cake combine flour, Zsweet, sugar, baking soda, baking powder, and salt, blend thoroughly and set aside.
Combine cocoa, chopped chocolate, and espresso powder in a small bowl. Pour boiling water over and stir until the chocolate is melted and the mixture is smooth.
Using another large bowl, combine chocolate mixture, vanilla extract, buttermilk, applesauce, and egg substitute, and blend thoroughly.
Add the dry ingredients to the wet mixture in three increments, blending well after each addition.
Pour the batter into the prepared Bundt pan and bake until a cake tester comes out clean, approximately 45 to 50 minutes,
Cool the cake in the pan for 15 minutes. Then remove from the pan and finish cooling on a cooling rack.
Prepare the glaze and drizzle over the top of the cake. Allow to stand until the glaze hardens.