To Die For Weight Watchers Dark Chocolate Cake Recipes

DARK CHOCOLATE CAKE

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.

DARK CHOCOLATE CAKE

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 centre of oven until a tester inserted in centre 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.

WEIGHT WATCHERS DARK CHOCOLATE CAKE

Steps:

• Makes 16 servings
• Preheat oven to 350 F. Coat a Bundt pan with cooking spray.
• In a large mixing bowl 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 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 16 pieces.
• Weight Watchers = 5.5 points

HG'S BEST OF MY LAVA CHOCOLATE CAKE - WW POINTS = 4

Steps:

• Place the chocolate chips for the filling in a glass and set aside.
• Pour the creamer in a microwave-safe bowl with the butter, and heat in the microwave for about 15 seconds, until butter has melted and mixture is very hot. Pour the mixture over the chocolate chips and stir until they have dissolved. Allow to cool for several minutes.
• Add the pudding to the mixture and stir well.
• Spoon the chocolate mixture into four evenly spaced mounds on a plate.
• Place in the freezer for 25 minutes. (Don't over-freeze -- the mounds could stick to the plate.)
• Preheat oven to 350 degrees.
• Place chocolate chips for the cake in a tall glass along with the contents of the cocoa packet. Add 1/4 cup boiling water and stir until chips and cocoa have dissolved. Add 1/2 cup cold water and stir well. Pour the contents of the glass into a mixing bowl.
• Add all of the remaining ingredients for the cake (cake mix, egg substitute, Splenda and salt) to the mixing bowl and whip batter with a whisk or fork for 2 minutes.
• Once the chocolate mounds in the freezer are a little firm, spray four baking ramekins (each about 4 inches in diameter) with nonstick spray. Evenly spoon the cake batter (which will be a little thin, but don't worry!) into the ramekins.
• Remove chocolate mounds from the freezer, and place one in the center of each batter-filled ramekin. Put the ramekins in the oven and bake for 15 minutes. Cakes will look shiny when done.
• Carefully remove each ramekin from the oven. You can eat the cake right out of the ramekin (while the center is still gooey!), but make sure to let it cool a little bit, because the ramekin will be hot. Or you can wait until it has cooled completely and plate the cake by running a knife along the edges and flipping it upside down. (Then just pop it in the microwave for about 15 seconds to heat it back up.) Enjoy!

WW 1 POINT WW CAKE - DIET SODA

Steps:

• Mix cake mix and diet pepsi in a bowl.
• Bake for the baking times on the box.
• Let cool and add the fat free cool whip for topping.