I found a poem about chocolate cake by Michael Rosen.
is all shiny and it cracks as you
bite into it,
and there's that other kind of icing in
and it sticks to your hands and you
can lick your fingers
and lick your lips
oh it's lovely.
The rest of the poem is pretty funny. You should check it out!
Anyways...I've been playing with a chocolate bundt recipe that I found on allrecipes.com Too Much Chocolate Cake I've been trying to lighten it up and make it a little healthier, and I think I've perfected it! I made my version of the cake last week for my students to celebrate the end of the semester. I meant to take a picture of the cake before I brought it to class... I guess the one picture I got tells you how much my students liked it! Nothing but crumbs are left!
Delectable Chocolate Bundt Cake
1 (18.25 ounce) package chocolate cake mix
1 (5.9 ounce) package fat free, sugar free chocolate instant chocolate pudding mix
1/2 c. plain, fat-free yogurt
1/2 c. reduced fat sour cream
1 c. applesauce (I use no sugar added applesauce)
1 egg white
1/4 c. fat free milk
1/3 c. water
1 T. oil
1-3/4 c. chocolate chunks (If you can't find chocolate chunks, use chocolate chips)
Preheat oven to 350*.
In a large bowl, mix together the cake and pudding mix. In a small bowl, combine the yogurt, sour cream, applesauce, eggs, milk, water and oil. Mix well. Pour into dry mix and stir until combined. Add the chocolate chunks.
Pour/spoon (it will be thick!) the batter into a well greased 12 cup bundt pan. Bake 55-60 minutes, or until the top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake in pan until completely cool to the touch. Invert cake onto a plate and serve! Enjoy~
Here is my favorite bundt cake video clip...from one of my favorite movies, "My Big Fat Greek Wedding."
For more information about bundt pans, check this out!