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Brown Sugar and Chocolate Chip Pound Cake (Reduced-fat)

Makes 12 servings

• Nonstick cooking spray
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/3 cup unsalted butter, softened
• 1 1/3 cups brown sugar
• 2 1/2 teaspoons vanilla extract
• 1 teaspoon maple extract
• 1 cup liquid egg substitute or egg whites
• 1 1/4 cups reduced-fat buttermilk
• 6 ounces (1 cup) miniature chocolate chips

MAPLE-ESPRESSO GLAZE

• 2 tablespoons maple syrup
• 1 teaspoon water
• 1 1/2 teaspoons espresso powder
• 1/2 cup powdered sugar

Preheat the oven to 325 degrees. Spray a bundt pan with nonstick cooking spray, sprinkle with flour and knock out the excess. Set aside.

Sift the flour, baking soda and baking powder together and set aside. In a large bowl, beat the butter and brown sugar together for 1 to 2 minutes. Add the vanilla and maple extracts, then the egg substitute, 1/4 cup at a time, beating about 30 seconds after each addition. Add the flour mixture in three batches alternately with two additions of buttermilk, starting and ending with flour. Stir in the chocolate chips and transfer to the prepared pan, smoothing the top.

Bake for about 50 minutes, or until a sharp knife inserted into the center comes out clean (some chocolate may adhere). Cool cake on a rack for 30 minutes, then loosen sides with a knife, and turn cake out onto a serving plate.

For glaze, heat maple syrup and water in a microwave-safe bowl or in a small saucepan on the stove, then add coffee powder and allow it to dissolve. Stir in powdered sugar, and drizzle over cake.

Per serving: 337 calories, 10 g fat, 15 mg cholesterol, 315 mg sodium, 58 g carbohydrates, 6 g protein, 2 g fiber.

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