Devilishly Chocolate Reduced Sugar Bundt Cake

On Sunday my father came over for a lovely prime rib dinner with my wonderful husband and I. We ate heartily, and then we settled in to switch between the baseball playoffs and the late football game. It was a pleasant evening.

Devilishly Chocolate Bundt Cake - Reduced Sugar

Devilishly Chocolate Bundt Cake - Reduced Sugar

I have several recipes from that meal to blog about, but I’m a rebel and choose to blog dessert first!  A reduced sugar very chocolate-laden bundt cake.  Let me say that again. REDUCED sugar. Not LOW sugar. Not SUGAR FREE.  Very much higher than what you’re used to seeing here.  A lot of it is Whey Low, a low impact form of sugar.  Nevertheless, it’s quite a conglomeration of sugar.  MODERATE YOURSELF. Got that?  Ok.  Let’s move on.

The bulk of the body.  No pun intended.

The bulk of the body. No pun intended.

1 (18 1/4 ounce) box of reduced sugar devil’s food cake mix
1 (1.4 oz) package sugar free instant pudding mix, chocolate fudge
1 cup semi-sweet mini chocolate chips
1 3/4 cups water
2 eggs, beaten
1 teaspoon vanilla extract


  • Preheat oven to 350 degrees.
  • Spray non-stick bundt cake pan with butter flavored non-stick spray.
  • In large mixing bowl, stir together cake mix, pudding mix, and chocolate chips
  • In another bowl, beat the 2 eggs. Add the water and vanilla. Mix well.
  • Add wet ingredients to dry ingredients. Mix until just blended.
  • Pour mixture into bundt pan.
  • Bake for 45 to 50 minutes until flat knife or wooden toothpick comes out clean from the densest part of the cake.
  • Cool completely before frosting.
  • Make the frosting by beating together butter, cocoa powder, whey low, cream, vanilla and 1-3 tablespoons of warm water as needed to achieve the texture you desire.  Beat, beat, and beat some more.  Pretend you are mad at it.
The thick and the thin of it.

The thick and the thin of it.

What you see in this picture isn’t exactly what you see in the recipe. I kind of messed up. The recipe I base this on calls for a 4 ounce box of regular instant pudding mix, which is 4 servings. Well, the sugar free equivalent… also 4 servings… is 1.4 ounces. I made this once before and managed to do the right thing, but this time I put in two boxes of the sugar free before I realized my mistake. Fortunately, I didn’t put in 4 ounces worth! However, the cake was really really really dense and added up to more calories than it needed. You’re better off sticking to one small box of sugar free instant pudding mix.

Most of the batter made it into the pan and not into my mouth.  Yay me.

Most of the batter made it into the pan and not into my mouth. Yay me.

This was the first time I tried making frosting with Whey Low. Everyone, including me, seemed to like the frosting… but I reckon it was too granular for the average person. A better option might be a cup of Splenda or a powdered equivalent. Whey Low actually makes a powdered version of their product, but you probably need to buy it off the internet.  I’ve not personally seen it on the shelf anywhere.  I’m also not really fond of Whey Low.  It is a low impact sugar, but it is still sugar.  I can see myself replacing small amounts of brown sugar with the Whey Low Gold in the future, but I doubt I will use it very much in the future to replace substantial quantities of white sugars.

Good 'nuff without frosting.

Good 'nuff without frosting.

If I make this again, I will either make a lighter glaze for it or not bother frosting it at all.  It’s moist and chocolaty, and I think crapping it up with frosting probably wasn’t the wisest decision.  Do as I say… not as I do.  You will love it, whatever you do!  That much, I’m sure of.

In SparkRecipes, I calculated for 14 servings.  However, I’m truly satisfied with a ladylike half serving.  Seriously… moderate yourself.  It’s THAT chock full of chocolate goodness.  Chock choc, Jayhawk.

All dressed up like a harlot!

All dressed up like a harlot!

Find this recipe in my SparkRecipes recipe box.


  1. OK, so I have all the ingredients (though my cake mix is sugar free), so just how long do you reckon I can hold out before I absolutely MUST make this cake? I’m counting on ……maybe 2 days? Maybe if I try real hard I can make it to the weekend. Maybe…..and then, maybe not…..

  2. I don’t know, but I would love to know how it turns out with SF cake mix. I’d be more apt to order some if someone talented and well versed in chocolate will confirm that it’s worthwhile. :) Thanksgiving isn’t so far away tho!

  3. Hey, I made it to the weekend PLUS one more (weekend). Aren’cha proud of me? Now, excuse me please while I go bake my cake :-)

  4. Ok, cake time! Egads, it’s good. Here are the few things I did differently.

    – I only used one package of SF pudding mix, as you discussed above.
    – I used about 2/3 cup of Ghirardelli chocolate chips instead of the Hershey’s mini chips (I didn’t chop them up smaller, because I LIKE big hunks of chocolate :-)
    – After pouring the whole thing in the bundt pan, I sprinkled a few of the slightly larger 72% E. Guittard chips (mainly just because I had them), which probably rounded the total chips out to a cup.
    – Cooked at 325, convection oven, exactly 45 minutes.

    Came out beautiful and tasty. I am not planning to put any frosting on it, certainly not on the cake as a whole. However, it’s typical for me that I will cut it up and put it in the freezer, and when I bring a piece out, I’ll likely devise some sort of frosting to put on it, (usually consisting of some variation of chocolate and peanut butter) but frosting is not strictly needed.

    In all, this is a very moist, nice cake. I would make it again, but I really have no business eating cakes that don’t have a major protein component :-) so it’ll be a while before I make another one.

    The recipe’s a winner, though!

  5. I was curious how you’d work that down to practically no sugar. :) So glad you enjoyed this. We heated up some Smucker’s SF strawberry sundae topping and drizzled that onto the cake one night. Was fantastic.

  6. Stir some chocolate protein powder in. What could go wrong? 😀

  7. Oh, wow. I have some SF strawberry preserves that I just opened this morning to put in some yogurt. They are a private label not widely available but have no added sugars and no HFCS. (This is your cue to be jealous :-). The Smucker’s is good, but this is way beyond.

    Next piece, I’ll put some of the strawberry preserves on the cake. I am quite sure I’ll love that, and thanks for the suggestion!

  8. You know I’m jealous of good SF preserves. 😛

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