Chocolate Bundt cake with Vanilla Icing

I think this might be my best cake yet! 3 points per slice, 16 slices ( the slices are bigger than you think!). This time the cake came out fluffy and moist than the lemon Thanks to Tammy for sharing with us!

Ingredients
Pillsbury Moist Supreme Sugar free devil’s food cake mix (serves 12) 12 serving(s) (1/12 of the package), 1/12 of the package
Fat-free sugar-free instant chocolate pudding mix 1 package(s)
Chobani Plain Greek non-fat yogurt 1 cup(s)
Egg(s) 4 item(s) (large), large
Hershey’s Sugar free chocolate syrup 1/4 oz
Vanilla extract 1 Tbsp
Unsweetened applesauce 1/4 cup(s)
I made the glaze from swerve powdered sugar and water for 0 points
Directions

just stir well and spray the pan and bake for 40 minutes at 325. I made the glaze from swerve powdered sugar and water for 0 points. It’s good without it too. I know some don’t like the zero sugar Hershey syrup but it added moisture and gave it a chocolate-y flavor. I promise it tastes better when you use it for baking. If you really hate it just take it out and add another 1/4 cup of applesauce.

Anyway, give it a try if you need a chocolate fix! Also I’m on the diabetic plan so yogurt always has points for me!