Mocha Chocolate Chip Bundt Cake

This bundt cake is great with a cup of coffee or tea. I like having something that I can have in the evening with my tea. I try to make some type of cake, loaf or muffin on the weekends that is myWW friendly. Mocha flavour is not for everyone, if you aren't a coffee lover you may decide to omit the coffee part of this recipe. I for one am all the coffee. 

Recipe makes 15-16 slices
Prep Time: 15mins
Cook Time: 25-30mins
MyWW Blue, Purple and Green plans 3SP
My Fitness Pal - Cal: 126, Fat 2g, Carbs: 21, Protein: 3g

Ingredients:
2 cups flour (using Kodiak Protein Cakes mix doesn't affect overall pts)
1/2 Tbsp baking powder
1 tsp baking soda
Pinch of salt
3 large eggs
8 tsp Brown sugar
8 tsp Stevia
1 tsp vanilla
1/2 cup of espresso or strong black coffee
2 Tbsp Fat Free Plain Greek Yogurt
2 Tbsp unsweetened applesauce
3 oz Unsweetened Plain Almond Milk
70 gm semi sweet chocolate chips
2-3 Tbsp Smuckers No sugar added caramel sauce (optional - doesn't affect pts if not used)

1. Preheat oven to 375. Prepare bundt pan generously with cooking spray.

2. In one bowl mix all of the dry ingredients as listed above together and set aside.

3. In second bowl beat eggs with brown sugar and Stevia until creamy. Add
vanilla, applesauce, greek yogurt and mix well.

4. Add espresso and stir until completely combined. Time to start adding the dry ingredients.

5. Slowly add the dry ingredients to the wet ingredients, stirring well to ensure consistency.

6. Lastly stir in the chocolate chips. Pour batter into the bundt pan. 

7. Bake 25-30mins or until toothpick comes out clean. Let cake cool in the pan and then carefully remove. Drizzle with the caramel sauce. Serve with a tablespoon of light coolwhip at 0pts.