Nutrition Facts

• • Calories: 158
  • Fat: 6g
  • Saturated Fat: 3g
  • Cholesterol: 12mg
  • Sodium: 199mg
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 3g

Ingredients

• Creamed Ingredients

  • 1/3 cup trans fat free margarine
  • 1/4 cup low-fat cream cheese
  • 3/4 cup sugar
  • 1 egg

• Dry Ingredients

  • 1-3/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

• Wet Ingredients

  • 3/4 cup low-fat buttermilk
  • 1 tsp vanilla extract
  • 1/4 cup brewed coffee
  • 1/3 cup fat-free chocolate sauce

• Ganache

  • 1/3 cup evaporated skim milk
  • 2/3 cup semi-sweet chocolate chips

Preparation

• • Preheat oven to 325°. Lightly coat a 9-inch Bundt pan with nonstick cooking spray. Dust lightly with all-purpose flour.
  • In a medium mixing bowl, cream margarine, cream cheese and sugar with an electric mixer on low speed until sugar is dissolved. Add egg and mix until combined.
  • In another bowl, sift together dry ingredients: flour, cocoa powder, baking powder, baking soda and salt.
  • In a third bowl, combine wet ingredients: buttermilk, vanilla, coffee and chocolate sauce.
  • Add half of dry ingredient mixture to creamed mixture, and mix on low speed for 30 seconds. Add half of wet ingredient mixture, and mix until just combined. Add remaining dry ingredient mixture, and mix for about 30 seconds. Add remaining wet ingredient mixture, and mix briefly until smooth.
  • Pour into Bundt pan. Bake for 30 to 40 minutes, or until a toothpick inserted in center comes out clean.
  • Remove from oven and allow to cool for 15 minutes on a wire rack. Invert cake onto a large plate and let cool completely.
  • While the cake is cooling, make the ganache: In a small saucepan, heat the milk over low heat, stirring, about 1 minute. Add chocolate chips and cook until chocolate is melted, stirring continuously. Remove from heat. Spread the ganache over the cooled cake. Let ganache set before serving.

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