Milk Chocolate Fudge Cake

This delicious yet light cake is a perfect pick for your summer celebrations!

Serves 12

1. Preheat the oven to 350°F. Lightly coat a Bundt pan with cooking spray.
2. Combine the chocolate chips and hot water in a small bowl. Microwave on High for 30 seconds. Mix until smooth.
3. In a large mixing bowl, combine both sugars, oil, eggs and vanilla with a whisk until smooth. Add the cocoa powder, sour cream, mayonnaise and melted chocolate. Mix until combined. Add the flour, baking powder and baking soda. Mix just until combined.
4. Pour into the pan and bake for 25 to 30 minutes or until a tester comes out dry. Let cool.
5. To make the icing, purée all the icing ingredients in the small bowl of a food processor until smooth. Ice the top of the cake. Add more water if too thick. Garnish with berries and icing sugar and melted white chocolate, if using.

Prep time: 15 minutes
Bake time: 25 minutes

1/3 cup milk or semi-sweet chocolate chips
1/4 cup hot water
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/3 cup vegetable oil
2 eggs
2 tsp vanilla extract
1/2 cup cocoa powder
3/4 cup low-fat sour cream
1/4 cup light mayonnaise
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup smooth ricotta cheese
½ cup light cream cheese
¾ cup icing sugar
3 Tbsp cocoa powder
1 ½ Tbsp water
Whole strawberries
Icing sugar
Melted white chocolate (optional)

Nutritional Information per Serving
Calories 289
Protein 5g
Carbohydrates 36g
Fiber 1.2 g
Total fat 12g
Saturated fat 3.5g
Cholesterol 33mg
Sodium 290mg