Mexican Spice Chocolate Cake

• 1 (16.5 oz) box devil's food cake mix
• 3 None large eggs
• 1/3 cup no-sugar-added applesauce
• 3 1/2 tsp ground cinnamon
• 3 tsp instant espresso powder
• 1/8 tsp ground chipotle pepper
• 2 cups grated zucchini, squeezed dry
• 1/2 cup cocoa powder, sifted
• 1/4 cup sugar
• 1/2 cup low-fat cream cheese, at room temperature
• 2 oz white chocolate, melted
• 1-2 tbsp low-fat milk

1. Preheat oven to 350u0b0F. Grease and flour a bundt pan.
2. In a mixer, combine cake mix, eggs, applesauce, 1/2 cup water, cinnamon, espresso powder and chipotle pepper. Beat on low speed for 30 seconds. Increase speed to medium and beat for 2 mins. Fold in zucchini. Transfer batter to pan and bake for 35-40 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold and let cool completely.
3. Meanwhile, in a saucepan, combine 1/2 cup water, cocoa powder and sugar. Simmer for 5 mins, or until thickened. Drizzle over cake.
4. Beat together cream cheese and white chocolate until smooth. Thin with milk, if desired. Drizzle over chocolate glaze.

cake mix, eggs, nosugar, ground cinnamon, espresso powder, ground chipotle pepper, zucchini, cocoa powder, sugar, lowfat cream cheese, white chocolate, milk

Taken from recipes-plus.com/api/v2.0/recipes/31863 (may not work)