Chocolate-Buttermilk Bundt Cake

2 cups all-purpose flour

1¼ cups sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsweetened cocoa

1 ounce semisweet chocolate, finely chopped

½ cup boiling water

1 cup low-fat buttermilk

cup canola oil

1 large egg

1 large egg white

1 tablespoon vanilla extract

¾ cup mini semisweet chocolate chips

Heat oven to 325 degrees. Spray 10-inch Bundt pan with nonstick spray.

Whisk together flour, sugar, baking powder, baking soda, and salt in medium bowl.

Combine cocoa and chopped chocolate in small bowl. Pour boiling water over cocoa mixture, stirring until chocolate is melted.

Whisk together buttermilk, oil, egg, egg white, and vanilla in large bowl; stir in cocoa mixture. Add flour mixture, stirring just until no longer visible. Stir in chocolate chips.

Pour batter into prepared pan and bake until toothpick inserted into center of cake comes out clean, 45–50 minutes. Let cool in pan on wire rack 10 minutes. Invert and remove pan. Let cool completely.

Serves 24, 4 points per serving.

@Recipe nutrition:Nutrition values per serving: 150 calories, 6 g fat (2 g saturated), 24 g carbohydrates, 1 g fiber, 3 g protein, 9 mg cholesterol, 123 mg sodium.

Weight Watcher’s “New Complete Cookbook” (Wiley 2011)