Nothing Better Than Nutella Bundt Cake, The Skinny Way!

So friends, here is another Nutella recipe. Come on... is there anything better? I just gave a friend a small spoonful of Nutella right out of the jar. She had never even heard of it (imagine that!) and she went crazy for it! I told her everything in moderation; don't make this a habit but use this great product in some of her desserts. While she was here, I whipped this up and I ended up sending her home with half of the cake for her family to enjoy. I hope you find this new recipe as yummy as we do. It's great to serve for company and makes such a pretty presentation.

Nutrition: calories 160, fat 2.6 g, carbs 31 g, fiber 0.4 g, sugars 18.2 g, sodium 296 mg, protein 2.4 g, Weight Watchers points 4

Ingredients:

1 box of Betty Crocker Super moist cake mix, any of the chocolate flavors will do.
1/2 cup Egg Beaters or any egg substitute
1 cup low fat chocolate milk
1 cup water
1/8 cup Nutella
1 tsp baking powder
1 1/2 tsp vanilla extract
1 Tbsp whipped topping per slice of cake (16 Tbsp in all)
1 Tbsp powdered sugar to sprinkle on top
chocolate sauce--optional
fresh fruit--optional

Directions: Preheat oven to 350 degrees, spray a bundt pan with cooking spray and set aside.

1. In a large mixing bowl, add the mix along with the water, chocolate milk, and Egg Beaters. Mix well with a rubber spatula. 
2. Now, add in the rest of the ingredients and using a hand held mixer, beat up until light and fluffy. 
3. Pour into the prepared pan and bake on the middle shelf of the oven for about 40 to 50 minutes. Rotate the pan around after 25 minutes. Check to see if the doneness after 35 minutes. A wooden skewer or toothpick should come out clean or with dry crumbs on it. 
4. Let your dessert cool on a wire rack for 20 minutes. Then invert onto the wire rack and let cool for a few minutes upside down then turn back over until completely cooled. 
5. Place on a serving plate and sprinkle with powdered sugar. Enjoy! 

Makes 16 "nice sized" slices