To Die For Weight Watchers Dark Chocolate Cake Recipes

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DARK CHOCOLATE CAKE



Dark chocolate cake image

This cake's a winner. It's like a rich devil's food cake but it's slimmed down by adding a secret ingredient: canned sauerkraut. (Yes, you read that right.) It's the key to cake's spongy, moist texture and gives it a slight tanginess that resembles the taste of sour cream. You can easily enhance the rich chocolate flavor of this cake by adding strong brewed coffee instead of the hot water or add some spice and stir in cayenne pepper and cinnamon with the vanilla. We recommend dusting the baked cake with cocoa powder, but you could use confectioner's sugar for a touch of sweetness.

Categories     Dessert

Time 1h10m

Yield 14 servings

Number Of Ingredients 10

1 spray(s) Cooking spray
2 cup(s) All-purpose flour
1.333 cup(s) Sugar
1.5 tsp Baking soda
0.667 cup(s) Unsweetened cocoa powder
0.5 cup(s) Regular butter melted
1.5 cup(s) Hot water
1 tsp Vanilla extract
1 cup(s) Sauerkraut pureed until smooth
1 tsp Unsweetened cocoa powder

Steps:

  • Preheat oven to 350°F. Coat a Bundt pan with cooking spray.
  • In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda and 2/3 cup of cocoa. Add melted butter, hot water and vanilla extract; mix well. Add sauerkraut and blend thoroughly.
  • Pour batter into prepared pan; bake in center of oven until a tester inserted in center of cake comes out clean, about 55 to 60 minutes. Cool cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely. Sprinkle with 1 teaspoon of cocoa powder before slicing into 14 pieces. Yields 1 slice per serving.

Nutrition Facts : Calories 186 kcal

TO DIE FOR WEIGHT WATCHERS DARK CHOCOLATE CAKE



To die for Weight Watchers Dark Chocolate Cake image

When I tell people this cake has sauerkraut, they hesitate to try it. It's very moist and very delicious. I tried this recipe with Splenda instead of sugar which it didn't turn out.

Provided by Ellen Hearne

Categories     Cakes

Time 55m

Number Of Ingredients 9

2 c all-purpose flour
1 1/3 c sugar
1 1/2 tsp baking soda
2/3 c unsweetened cocoa
1/2 c unsalted butter, melted
1 1/2 c hot water
1 tsp vanilla extract
1 c sauerkraut, pureed until smooth
1 tsp cocoa

Steps:

  • 1. Preheat oven to 350 degree. Coat a bundt pan with cooking spray. In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda and 2/3 cocoa. Add melted butter, hot water and vanilla extract; mix well. Add sauerkraut and blend thoroughly. Pour batter into prepared pan, bake in center of oven until a tester inserted in center of cake comes out clean, about 55 to 60 minutes. Cool cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely. Lightly drizzle cake with Hershey's chocolate syrup and dust cake with a bit of powder sugar.Sprinkle with 1 teaspoon of cocoa powder before slicing into 14 pieces.

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