Better-for-you Chocolate Pound Cake

(Just slightly better-for-you) Chocolate Pound Cake

1 box swiss choc or milk choc cake mix
1 cup water
1/2 cup unsweetened applesauce
1/4 cup egg beaters [or other egg substitute]

Preheat oven to 325.
Beat all with mixer until well combined, scraping sides of bowl when nec.
Spray a bundt pan with pam, pour in and set in center rack.
Bake 37-40 min. Remove and cool. Turn over to remove from bundt pan after appx 20 min.

You do not have to wait for it to cool completely to top using shiny glaze and a handful of sliced almonds.

Shiny Glaze
1 cup semi sweet OR milk choc chips
2 tbl margarine or butter
5 tbl light corn syrup
2 1/2 tbl water if nec. [you won't need if using milk choc chips]
In small saucepan, mix all but water over low heat until chips are melted. Add water 1/2 tsp at a time [I generally do not need to add water, but if it is too thick, add a bit].

Pour over cake and immediately top with a smattering of almonds.

Raisin Carrot Muffins

I get up extra early to make these for service project days (Donut free zone!)

Raisin Carrot Muffins

3 cups UNBLEACHED flour

1/2 cup brown sugar

1 1/2 tbsp baking powder

1/2 tsp baking soda

3 extra large or jumbo eggs

3 cups shredded carrots

3/4 cup canola oil

1/2 tsp nutmeg

3/4 cup raisins

2 tsp vanilla

Preheat oven to 350F.

Combine flour, baking powder, baking soda and brown sugar. Set aside.

Beat eggs and add oil, nutmeg, vanilla, raisins and carrots.

Combine all gently.

Add 1-2 tablespoons of water if necessary.

Spoon into pam sprayed muffin tins (or use paper liners).

Bake 20-25 minutes, or until golden brown.

Makes 12