Lightened up Chocolate Pound Cake

Just like Chocolate Cream Cheese Pound Cake, only a little lighter! Moist and fudgy, just be careful not to overbake. I made this for DH's birthday, then kept leftovers in the fridge until a dinner party where I served it with pureed strawberries and whipped cream--chocolate strawberry shortcake! It got lots of compliments!!

• Ready In: 1 hr 10 mins
• Serves: 16
• Yields: 16 slices

Ingredients

• 1 (18 ounce) box  Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
• 1 (8 ounce) package fat free cream cheese, room temperature
• 1⁄2 cup water
• 1⁄3 cup  vegetable oil
• 1⁄4 cup sugar
• 1  cup Egg Beaters egg substitute
• 2  teaspoons vanilla extract

Directions

1. In a large bowl combine all ingredients.
2. Mix on low for one minute, then scrape sides of bowl.
3. Mix on medium for two minutes or until batter is nicely blended.
4. Grease a 10-inch tube pan then lightly dust with flour. Pour batter into pan.
5. Bake for 58-62 minutes, or until cake springs back when pressed and begins to pull away from sides of pan.
6. Cool 20 minutes, then turn cake out of pan.