From Secrets of Fat-Free Baking (Sandra Woodruff)

16 servings - 174 cal. - fat 1.3g - fiber 1.9g - 3 points a slice

2 1/4 cups unbleached flour

3/4 cup oat bran

1 1/3 cups sugar

1 tablespoon plus 1 1/2 teaspoons lecithin granules

1 1/4 tespoons baking soda

1 2/3 cups nonfat buttermilk

2 egg whites

1 1/2 teaspoons vanilla extract

1/4 cup chocolate syrup

1/4 cup cocoa powder

GLAZE:

1/3 cup confectioner's sugar

1 tablespoon cocoa powder

2 teaspoons skim milk

1/2 teaspoon vanilla extract

Combine the flour, oat bran, sugar, lecithin and baking soda, and stir to mix well. Add the buttermilk, egg whites, and vanilla extract, and stir to mix well. Remove 1 cup of the batter and mix with the chocolate syrup and cocoa powder.

Coat a 12-cup bundt pan with nonstick cooking spray. Spread 3/4 of the plain batter evenly in the pan, top with the chocolate mixture, and add the remaining batter.

Bake at 350F for 35 to 45 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for 20 minutes. Then invert onto a wire rack, and cool to room temperature.

To make the glaze, combine the glaze ingredients, stirring until smooth. Transfer the cake to a serving platter, and drizzle the glaze over the cake. Let sit for at least 15 minutes before slicing and serving.