Mexican Spice Chocolate Cake

Name: Mexican Spice Chocolate Cake
Ingredients: 1 (16.5 oz) box devil's food cake mix; 3 None large eggs; 1/3 cup no-sugar-added applesauce; 3 1/2 tsp ground cinnamon; 3 tsp instant espresso powder; 1/8 tsp ground chipotle pepper; 2 cups grated zucchini, squeezed dry; 1/2 cup cocoa powder, sifted; 1/4 cup sugar; 1/2 cup low-fat cream cheese, at room temperature; 2 oz white chocolate, melted; 1-2 tbsp low-fat milk

12 ingredients

4 steps

Ingredients

1 (16.5 oz) box devil's food cake mix
3 None large eggs
1/3 cup no-sugar-added applesauce
3 1/2 tsp ground cinnamon
3 tsp instant espresso powder
1/8 tsp ground chipotle pepper
2 cups grated zucchini, squeezed dry
1/2 cup cocoa powder, sifted
1/4 cup sugar
1/2 cup low-fat cream cheese, at room temperature
2 oz white chocolate, melted
1-2 tbsp low-fat milk

Directions

1

Preheat oven to 350°F. Grease and flour a bundt pan.
2

In a mixer, combine cake mix, eggs, applesauce, 1/2 cup water, cinnamon, espresso powder and chipotle pepper. Beat on low speed for 30 seconds. Increase speed to medium and beat for 2 mins. Fold in zucchini. Transfer batter to pan and bake for 35-40 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold and let cool completely.
3

Meanwhile, in a saucepan, combine 1/2 cup water, cocoa powder and sugar. Simmer for 5 mins, or until thickened. Drizzle over cake.
4

Beat together cream cheese and white chocolate until smooth. Thin with milk, if desired. Drizzle over chocolate glaze.