In a Baking Pan
Chocolate-Ginger Bundt Cake
2 cups white whole wheat flour
1¼ cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ cup unsweetened cocoa
1 ounce bittersweet or semisweet chocolate, finely chopped
½ cup boiling water
½ cup low-fat (1%) milk
⅓ cup canola oil
¼ cup light molasses
2 large eggs
1 large egg white
1 tablespoon grated peeled fresh ginger
1 Preheat oven to 350°F. Spray 10-inch Bundt pan with nonstick spray.
2 Combine flour, sugar, baking powder, cinnamon, baking soda, and salt in large zip-close plastic bag. Seal bag and shake until mixed well.
3 Combine cocoa and chocolate in large bowl. Add boiling water and stir until chocolate is melted and mixture is smooth; let cool. Add milk, oil, molasses, eggs, egg white, and ginger to cocoa mixture; whisk until blended well. Add flour mixture, stirring just until combined. Pour batter into prepared pan.
4 Bake until toothpick inserted into center of cake comes out clean, 45–50 minutes. Let cool in pan on wire rack 10 minutes. Invert cake onto rack and let cool completely.
PER SERVING (½₄ of cake): 138 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 18 mg Chol, 133 mg Sod, 23 g Carb, 14 g Sugar, 2 g Fib, 3 g Prot, 30 mg Calc.
FYI When choosing ginger, look for firm fresh-looking ginger without any wrinkles.