Devils Food with a little less sin.

I never knew just how much I loved Chocolate cake until recently when I began experimenting with devil’s food cake.  I have been playing with different cake recipes and I have enjoyed every bite of it.  I have yet to be disappointed with these heavenly desserts.  What’s ever better is that I have been working on making them a little less sinful- swapping applesauce for oil, reduced fat sour cream for original, that sort of thing, with wondrous results. 

There are two recipes that are fairly similar, the biggest differences being the sour cream and oil ratios as well as the size of dry pudding mix used.  I have baked them both within the last few weeks and found that I couldn’t really see the difference.  This cake was perhaps the moister of the two however, so I am posting it first. 

The original recipes that I found using Devils Food cake mix called for either boiling water, strong brewed coffee or coffee liquor.  With this cake I went with Irish Cream Liquor.  Why?  Well mainly because I bought a bottle at Christmas for my friends and family to partake in Irish Cream Coffee and then never got around to actually making the hot dessert beverage.  Maybe next year.  But alas, a whole bottle of Irish Cream, I thought it couldn’t hurt.  It didn’t.

When making this cake I did use a lot of reduced fat or less fat options, however those were to suite my preferences.  I have also made this cake using the ingredients in parenthesis with just as amazing results only with a little more fat.

Heavenly Chocolate Cake

Ingredients

1 package Devils Food cake mix

1 (5.9 oz) package Instant Chocolate pudding mix

1 cup reduced fat sour cream

1 cup applesauce (or oil)

1 cup eggbeaters (or 4 large eggs)

1/2 cup Irish cream liquor

2 cups (1 package) mini chocolate chips

Directions

1. Preheat oven to 350* degrees.  Spray a 10 inch Bundt pan with cooking spray.
2. In a large bowl (or using your electric stand mixer bowl) mix cake mix, pudding mix, sour cream, applesauce, eggs and liquor with an electric mixer for 30 seconds.  Mix on medium speed for two minutes.
3. Stir in chocolate chips and pour cake mix into prepared pan.  Bake for 60 minutes.
4. Cool on wire rack for 10 minutes.  Remove cake from pan and cool completely on wire rack.