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It’s one of my favorites! So rich tasting and super moist. The skinny for 1 slice of this dreamy cake is 250 calories, 6.7 grams of fat and 7 Weight Watchers POINTS PLUS. No need to wait for a birthday celebration, bake this dreamy cake soon. You’re gonna to love it!

Prep time:
Cook time:
Servings: 16 servings


Cost per serving $0.40 view details
  • Cake Ingredients
  • 1 (18.25 ounces) Duncan Hines Dark Chocolate Cake Mix or Devil’s Food
  • 1 (3.4 oz) package instant chocolate pudding mix
  • 1 cup buttermilk
  • ½ cup warm water
  • ¼ cup unsweetened applesauce
  • 2 tablespoons canola oil
  • 1 ounce red food coloring (1 bottle)
  • 2 eggs, I love Egg-Land’s Best eggs
  • 2 egg whites
  • Skinny Cream Cheese Frosting Ingredients
  • 4 ounces (½ of an 8 ounce package of reduced-fat cream cheese)
  • 1½ cup powdered sugar
  • 1 tablespoon reduced-fat milk
  • Sprinkles for decorating or mini semisweet chocolate chips, if desired


  1. Preheat oven to 350 degrees. Coat a Bundt pan with cooking spray with flour, see shopping tip below.
  2. In an electric mixer or using a hand mixer, combine all the cake ingredients except the eggs and whites. Beat well. Add the eggs and egg whites and beat on high for 1 minute.
  3. Fill Bundt pan and spread the batter evenly. Shake the pan a few times to make the batter is even on top.
  4. Bake for about 55-65 minutes until a toothpick inserted comes out clean. Remove from oven and cool in pan for 15 minutes. Carefully loosen sides of cake with a flat knife or spoon before removing. Invert cake onto plate. Let it cool before frosting.
  5. To make the frosting-using a mixer, whip the cream cheese until smooth. Add the powder sugar, milk and mix until smooth. It should be somewhat thick.
  6. Drizzle the frosting all around the top of cooled cake. Decorate with sprinkles or mini chocolate chips, if desired.
  7. Store in the refrigerator.
  8. For more skinny recipes, please join me at
  9. SKINNY FACTS: for 1 slice (not including sprinkles)
  10. 250 calories, 6.7g fat, 3g protein, 44g carbs, 0g fiber, 342mg sodium, 31g sugar
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Nutrition Facts

Amount Per Serving %DV
Serving Size 117g
Recipe makes 16 servings
Calories 377  
Calories from Fat 101 27%
Total Fat 11.45g 14%
Saturated Fat 2.1g 8%
Trans Fat 0.01g  
Cholesterol 25mg 8%
Sodium 528mg 22%
Potassium 181mg 5%
Total Carbs 67.02g 18%
Dietary Fiber 1.4g 5%
Sugars 27.17g 18%
Protein 4.74g 8%



  • Skinny Kitchen with Nancy Fox
    March 13, 2012
    Shopping Tip
    Whenever a recipe calls for using whole eggs, Egg-Land’s Best eggs are my favorite to use. They have less saturated fat, less cholesterol, more Vitamin D, more Vitamin E and double the Omega 3 than regular eggs. They’re sold in most supermarkets


    I love using cooking spray, with flour in it. It ensures that the baked cake will not stick to the pan and break. Cooking spray with flour can be found in the aisle where cooking oils are displayed.

    Storage Tip
    This cake will keep in the refrigerator for 1 week. It also freezes great. Make sure the cake is cooled before frosting. Once the frosting sets, freeze in plastic containers. When ready to eat, zap in the microwave for about 40 seconds. Or, let them defrost on the kitchen counter.

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