Remember folks, we didn't put this weight on over night, it takes time and a change in eating habits to take it back off. At least that's what I keep telling myself and this time it appears to be working.
Since we all like

I thought I'd share a great recipe I got from WW that I still use. Just five points per serving! Only thing is that I do differently is that I use chocolate cake and sugar free chocolate pudding. Also, my oven makes the cake too chewy at 60 minutes, so I take mine out at 50. Enjoy!
CHOCOLATE CHIP BUNDT CAKE
Yield: 16 servings
Ingredients
1 serving cooking spray (5 one-second sprays per serving)
2 tsp all-purpose flour
18 1/2 oz unprepared yellow cake mix
3.4 oz instant vanilla pudding dry mix (I used sugar free variety)
8 oz fat-free egg substitute
8 oz fat-free sour cream
3/4 cup water
2 Tbsp vegetable oil
1 1/2 tsp vanilla extract
1/2 cup mini chocolate chips
1 Tbsp powdered sugar
Instructions
Preheat oven to 350ºF. Coat a 12-cup Bundt pan with cooking spray, dust the inside of the pan with flour and set aside.
Combine cake mix, pudding mix, egg substitute, sour cream, water, oil and vanilla in a large mixing bowl. Using an electric mixer, mix on low speed for 30 seconds until dry ingredients are moist, about 30 seconds. Then mix on medium speed until batter is almost smooth, about 2 minutes; fold in chocolate chips.
Pour batter into prepared pan and level the surface. Bake until a wooden pick inserted near the center comes out clean, about 1 hour. Allow to cool in pan on a wire rack for 20 minutes; invert cake onto rack and cool completely. Sift powdered sugar over cake just before serving; slice into 16 pieces.