Dark Chocolate Sour Cream Celebration Bundt Cake

1/3 cup drained, unsweetened applesauce (from 2/3 cup undrained)1 3/4 cups all-purpose flour3/4 cup Dutch-processed cocoa (sometimes called European-style)1 1/2 teaspoons baking soda1/3 cup unsalted butter, at room temperature1 3/4 cups granulated sugar1 egg1 egg white1/2 teaspoon almond extract1 teaspoon vanilla extract3/4 cup reduced-fat sour cream3/4 cup fat-free sour creamConfectioner's sugar for garnishPlace a strainer over a bowl deep enough to keep the bottom of the strainer from touching the bottom of the bowl. Add 2/3-cup unsweetened applesauce to the strainer and set aside to drain for 15 minutes.While applesauce drains, place the oven rack in the lower-middle position and heat oven to 350 degrees. Using a vegetable and flour spray (such as Baker's Joy), lightly spray a 12-cup bundt pan.In a medium mixing bowl, whisk together flour, cocoa and baking soda. Set aside.Add butter to a large mixing bowl and with a mixer beat at medium-high speed for 2 minutes, until light. Measure and add 1/3 cup of drained applesauce and beat for 3 minutes. Add sugar and beat for 3 minutes. Add almond and vanilla extracts and beat for 15 seconds. One at a time, add egg and egg white and beat each for 20 seconds. Add sour creams and mix at medium speed until combined.Add flour mixture and mix at lowest speed until just moistened, about 30 seconds. Pour batter into prepared pan, smooth out the surface and bake 40 minutes, or until a wooden toothpick inserted into the center comes out a touch damp. (Damp is better than clean, since the cake continues baking after leaving the oven.)Cool cake in the pan for 15 minutes. Invert the pan on a wire cooling rack and release the cake. Cool completely. Generously dust with confectioner's sugar just before serving.Serves 15.Nutrition values per serving (not including confectioner's sugar): 229 calories (25.6 percent from fat), 7.9 g fat (3.7 g saturated), 41.3 g carbohydrates, 1.3 g fiber, 6.8 g protein, 33 mg cholesterol, 113 mg sodium.