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    You are in: Home / Recipes / Yummy Low Fat Chocolate Chip Pound Cake Recipe
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    Yummy Low Fat Chocolate Chip Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    REBECCA's Note:

    A yummy cake where the chocolate chips don't melt and most of the ingredients are not fattening!!!! This cake is so easy and the cook looks so smart!!!

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    Serves: 16



    Units: US | Metric


    1. 1
      Mix all ingredients except the eggs, chocolate and confectioners sugar.
    2. 2
      Add eggs one at a time.
    3. 3
      Beat well with a mixer.
    4. 4
      Fold in the chocolate chips.
    5. 5
      Spray Pam on a Bundt pan and pour in the mixture.
    6. 6
      Bake for one hour at 350 degrees F.
    7. 7
      Cool for about twenty minutes and unmold.
    8. 8
      Sift confectioners sugar over the top.
    9. 9
      (sugar optional) Do not refrigerate.

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    Ratings & Reviews:

    • on September 16, 2008


      Pretty good for low fat. I think an hour is way too long to bake though. Mine was done in 40 minutes and should have been taken it out after 35 a little too done for my taste. Guess it depends on your oven, mine is new. I used 4 egg whites (all I had) and 1/2 cup sour cream for extra moistness.

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    • on May 28, 2008


      Very delicious! I used less chocolate chips and egg whites, but not sure this is low fat.

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    • on January 04, 2007


      This was quite tasty. I don't really know if it is truly low fat considering the cake mix, chocolate chips, and pudding mix all have a bit of fat in them. (I have never seen a "fat free" cake mix in my grocery store) Keeping that in mind I also lowered the sugar content by using sugar free, fat free instant pudding mix, no sugar added applesauce and I cut the chocolate chips down to 6 ounces. I only had yellow cake mix on hand, so although the color looked a little strange, the cake was pretty yummy. The texture is somewhere in the middle between light and dense, but is moist and flavorful nonetheless. The batter was quite thick and I ended up needing to add about 1/3 of a cup more water to yield a better consistency. An hour seemed like a long amount of baking time so I set my timer for 45 minutes, and when I checked on it at that time it was perfectly done. I'm glad I checked it early when I began to smell the delicious aroma emanating from my oven, because if it had baked any longer it would have been much drier and harder in texture. Overall, this was a super easy, quick and tasty and I appreciate you sharing the recipe! We enjoyed it most slightly warm and with a cup of coffee.

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    Read All Reviews (5)


    Nutritional Facts for Yummy Low Fat Chocolate Chip Pound Cake

    Serving Size: 1 (75 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 271.4
    Calories from Fat 104
    Total Fat 11.6 g
    Saturated Fat 4.8 g
    Cholesterol 0.0 mg
    Sodium 363.3 mg
    Total Carbohydrate 44.3 g
    Dietary Fiber 2.3 g
    Sugars 27.3 g
    Protein 2.9 g

    The following items or measurements are not included:

    Egg Beaters egg substitute

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