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Brown Sugar and Chocolate Chip Pound Cake

Makes 12 servings

• Nonstick vegetable oil spray
• 1 (12-ounce) package semisweet chocolate chips
• 3 cups all-purpose flour (divided use)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/2 cups (packed) golden brown sugar
• 2 1/2 teaspoons vanilla extract
• 1 teaspoon maple extract
• 4 large eggs
• 1 cup buttermilk

MAPLE-ESPRESSO GLAZE

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 2 tablespoons (or more) whipping cream
• 1 1/2 teaspoons instant espresso powder

For cake: Preheat oven to 325 degrees. Spray a 12-cup bundt pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons of the flour in a medium bowl. Sift remaining flour with baking soda, baking powder and salt in another medium bowl.

Using an electric mixer, beat butter and brown sugar in a large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, one at a time, beating well after each addition. Mix in flour mixture in three additions alternately with buttermilk in two additions, beginning and ending with the flour mixture. Fold in the chocolate-chip mixture.

Transfer batter to prepared pan, spreading evenly. Bake cake until tester comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.

For glaze, combine ingredients in a small saucepan on the stove over low heat, stirring to dissolve espresso powder. Drizzle over cooled cake.

Per serving: 521 calories, 26 g fat, 104 mg cholesterol, 441 mg sodium, 70 g carbohydrates, 7 g protein, 3 g fiber.

There are a lot of things going on in this cake, but the flavors all seem to complement each other. The calories in the revision are reduced by about 40 percent, and the fat is reduced by more than 60 percent, but the cake is still delicious.

Also try Our Reduced-fat version

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