Fresh Strawberry & Chocolate Bundt Cake
Serves about 12.
Prep time: 10 minutes
Cook time: About 1 hour
Ingredients:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup unsweetened applesauce
- 1 1/2 cup brown sugar
- 1/4 cup white sugar
- 4 large eggs, room temperature
- 3/4 cup low-fat Greek yogurt
- 1/2 cup low-fat milk
- 1 teaspoon vanilla extract
- 1/4 cup fresh strawberry jam
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 drops red food coloring
- 1/2 cups fresh strawberries, chopped
- 1/2 cup chocolate chips
For the glaze:
- 14 ounce can sweetened condensed milk
- 1 cup semi-sweet or dark chocolate chips
- 1 tablespoon vanilla extract
- Fresh strawberries for garnish
- + chocolate candies for garnish
Directions:
- Preheat oven to 350 degrees F. Grease a bundt pan with nonstick cooking spray and set aside.
- In the bowl of a stand mixer, beat the butter, applesauce, white sugar and brown sugar until creamed. Add in eggs, one at a time, until fully mixed. Mix in the vanilla, Greek yogurt and jam until fully combined.
- In another bowl, whisk the flour, baking soda and baking powder together. Add the flour mixture to the butter mixture, alternating with milk, stirring until fully combined. Mix in the food coloring, chocolate chips and strawberries and mix until you get a nice pink (but careful not to smash the strawberries).
- Pour the cake mixture into the bundt pan and bake until a toothpick inserted in the middle comes out clean, about 55 minutes. Let cool in the pan for about 20 minutes then place on a wire rack to finish cooling.
- Meanwhile, heat the condensed milk in a saucepan over medium heat. Add the chocolate chips and vanilla. Reduce heat to low and whisk until melted and smooth.
- Remove from heat and drizzle over the cake. Garnish with fresh strawberries and serve!
Nutritional information per serving:
Calories: 525
Fat: 11 grams
Carbohydrates: 62 grams
Fiber: 2 grams
Protein: 7.4 grams
Weight Watchers Points: 11