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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 20 minutes; Cook: 55 minutes; Total time: 1 hour, 15 minutes. Ingredients:
baking spray with flour |
1 2/3 cups all-purpose or cake flour |
2/3 cup whole-wheat pastry flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup plus 1 tablespoon sugar, divided |
1 cup light sour cream |
1/2 cup plain almond milk |
1/2 cup applesauce |
1/3 cup melted unsalted butter |
2 eggs |
2 egg whites |
1 1/2 teaspoons pure vanilla extract |
1 ounce unsweetened chocolate, melted |
1 tablespoon unsweetened cocoa powder |
1/2 cup powdered sugar |
1 tablespoon melted unsalted butter |
1 tablespoon warm water |
1 tablespoon unsweetened cocoa |
Directions:
1. Preheat oven to 350°. Coat a 10-inch Bundt cake pan with spray.
2. Combine flours, baking powder, baking soda, salt, and 1 cup sugar in a large bowl.
3. Whisk next 7 ingredients (through vanilla) in another large bowl until blended. Add to the dry ingredients and stir with a spatula until just combined. Transfer 3/4 cup batter to a small bowl and whisk in chocolate, cocoa, and remaining 1 tablespoon sugar. Pour 3 cups white batter into prepared pan. Dollop chocolate batter over white batter; cover with remaining white batter. Using a knife, swirl batter once in a continuous S-shape around pan.
4. Bake 55 minutes, until a skewer inserted in the center comes out clean. Cool in pan 10 minutes; invert onto rack and cool completely.
5. In a bowl, combine glaze ingredients and drizzle over cake. Serve.
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