Vacation mode…and a good recipe!

Off to the beach for one last visit of the season! I intend to relax, lay by the pool and do lots of reading (hopefully not all law texts) with mimosa in hand. I also intend to disconnect myself from technology, blogging included. Try not to miss me too much:) I will, however, leave you with a wonderful recipe that you must try. I’ll list the ingredients that the original recipe calls for (ie. chock-full of calories), but I will also include my healthified substitutions in parenthesis if you prefer to cut back on the calories. It is seriously one of the moistest cakes I have ever tasted…

CHOCOLATE CHIP POUND CAKE
1 box yellow cake mix (Pillsbury Reduced Sugar)
1 small box chocolate or vanilla instant pudding (Jello Sugar/Fat Free)
1/2 cup sugar (Stevia)
8 oz. container of sour cream (fat free)
3/4 cup oil (baby food pears)
3/4 cup water
4 eggs (1 cup egg substitute)
1 cup chocolate chips (I just used 1/2 cup and it was fine)
Due to my obsession with candy corn, I threw in a handful of this too.

Preheat oven to 350 degrees. Grease and lightly flour Bundt pan, making sure it is fully coated. Mix together cake mix, pudding mix and sugar. Add sour cream, oil, water and eggs and beat with electric mixer for a few minutes until smooth. Stir in chocolate chips (and candy corn if you are cool like that). Pour batter into Bundt pan. Bake for about 45 minutes. I personally like my cake a little gooey, so I took it out a couple minutes early. Let cool and then gobble up.

By the way, look what I saw in Publix the other day….

Now they have “Sugar Free” mixes along with the “Reduced Sugar” mixes, and the calorie count is a little lower. I plan to try this weekend and see if it tastes any different.

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