Strawberry Chocolate Chip Bundt Cake... The Sweet Treat!

It had been a couple weeks since I made a sweet treat, and with the weather being a bit cooler then normal yesterday, I decided to bake.  There is something about a cloudy, chilly day that makes me want to bake and create tasty cakes.  I opened up the cupboards to see what I had on hand, and was happy to see that I could make a new recipe without having to go to the store... I always love that!!!  

And the product of what I had within my cupboard doors was....

I knew I wanted to make the cake in a bundt pan; it's usually is my pan of choice.  And I definitely wanted chocolate chips and sprinkles included in the cake.  I was inspired to create a cake that still contained good nutrients, so I omitted white sugar, except for the sprinkles and chocolate chips, and included protein powder, plain greek yogurt, and apple sauce.

As I started to grab ingredients from my cupboard I find myself silently praying for whatever I'm throwing together to please, please, please be good.  I always dislike when something I make or bake just doesn't turn out as planned.  It doesn't happen often, but every now and then.... It does!  I have learned over the years to keep my sense of humor, and learn from my mistakes:)

The recipe:

3c. Cake flour

6 scoops strawberry protein powder (I use Body Fortress)

3tsp. Baking powder

1tsp. Baking soda

4eggs

1c. Apple sauce

1c. Fage

1tsp. Vanilla

2c. Strawberries (I used frozen and thawed them in the microwave)

1/2c. Mini chocolate chips

1/4c. Vegetable oil

Set aside:

1/2c. White chocolate chips

1/2tsp. Shortening

Sprinkles

Pre-heat oven to 325'

In a bowl mix the flour, protein powder, baking powder, and baking soda.

In a separate large mixing bowl, add the apple sauce, Fage, vanilla, vegetable oil, and eggs.  Mix on medium speed for 2min..

Slowly mix in the dry ingredients.  

Fold in the chocolate chips and thawed strawberries.

Pour mixture into a bundt pan coated with cooking spray.

Bake @ 325' for 40min.

Let cool for 15min. then remove cake from pan onto a wire rack and let cool completely.

In a microwave safe bowl, heat the white chocolate chips and shortening for 2-30second intervals.  Mix the chips and shortening with a spoon until creamy and pour the mixture into a ziplock bag.  Push the melted chips to one corner of the bag, and poke it with a knife.  Drizzle the melted chips on top of the cake, and sprinkle with sprinkles of your choice.

Makes 26 slices

Serving: 1 slice

Calories: 178

Fat: 5.8g

Carbs: 22g

Protein: 10.5g

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