Q. This chocolate-pudding fudge cake is a top-rated recipe from a national gourmet magazine and I would really like to make it without all the extra fat. It sounds wonderful! Can you tell me how to make a lighter version?

A. As if the words "chocolate" and "pudding" weren't enough for this dessert title, they had to add the word "fudge" as well?

Chocolate cake mix, chocolate pudding, chocolate chips and sour cream make this cake extremely moist and irresistible. It worked well to use fat-free sour cream and low-fat milk in this light version of this popular recipe. We are also eliminating the vegetable oil altogether and adding a little more fat-free sour cream to balance it out. We are using fewer chocolate chips and eggs because a little goes a long way, and we eliminated the 6 tablespoons of butter called for to make the glaze, instead making only half the amount of glaze using only a tablespoon of canola oil.

The original recipe contains 475 calories, 30.5 grams fat, 13 grams saturated fat, and 70 milligrams cholesterol per serving.

CHOCOLATE PUDDING FUDGE CAKE

1 (18.25 ounce) package devil's food cake mix

1 (3.9 ounce) package instant chocolate pudding mix

1 1/2 cup fat-free sour cream

1 cup low-fat milk

1/2 cup water

2 eggs

1/2 cup egg substitute

1 cup mini semisweet chocolate chips

GLAZE:

1/2 cup mini chocolate chips

1 tablespoon canola oil

Preheat oven to 350 degrees. Coat a 10-inch bundt pan with canola cooking spray and dust lightly with flour.

In a large bowl, combine cake mix, pudding mix, sour cream, milk, water, eggs and egg substitute. Beat for 4 minutes, then mix in 1 cup of chocolate chips.

Pour batter into prepared pan. Bake for about 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

To make the glaze: Add 1/2 cup chocolate chips and canola oil to a 2-cup glass measure and cook in microwave oven until soft (about 20-30 seconds). Stir until smooth and drizzle over cake.

Makes one 10-inch bundt pan (16 servings).