Tuesday, January 27, 2015

Reduced-Guilt Chocolate Bundt Cake

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Fun Fact: Today is National Chocolate Cake Day. Naturally, I celebrated - and now you can too! This cake is not exactly healthy, per se, but I did my best to sub out some of the less-than nutritious ingredients, and it's still SUPER rich and fudgy. Here goes...


  • 4 eggs

  • 1/2 C water

  • 1 2/3 C plain Greek yogurt

  • 1/4 C canola oil

  • 1 TSP baking powder

  • Chocolate cake mix (any kind)

  • Small package of chocolate pudding

  • 1 package semi-sweet chocolate chips

  • 2 TBS PB2 powdered peanut butter


Preheat oven to 350 and coat a bundt cake pan with nonstick baking spray (don't forget to do the inside cone thing, too! I always forget this part). Whisk all the wet ingredients together in a bowl, then gradually add the cake and pudding mix. Fold in the chocolate chips and mix until just blended.  Pour in your greased pan, and bake for 50 minutes. When it's finished, let set in the pan for about 10 min, then carefully flip the pan over on to a wire cooling rack. Drizzle PB2 or the topping of your choice (powdered sugar is yummy, too!) over the top of the cake. Let cool, and enjoy!

So you might be wondering - what exactly is "healthy" about this chocolate cake made with a nasty baking mix and pudding packet? I'll explain. My goal is for all of my recipes to be easy enough that someone who is just beginning to find their way around the kitchen, like a college student, could recreate them without much effort. I used Greek yogurt instead of sour cream or buttermilk for a punch of protein, and reduced the amount of canola oil as well. You probably could choose to sub out an egg or two, as well. 


  1. Powdered Peanut Butter???

  2. Mixed with water it's the same consistency. Just less fat/preservatives and more protein!