Low Fat

Chocolate-Chip Bundt Cake
Low Fat Recipe

Here is an impressive recipe that even the culinary challenged can make.

Ingredients:
Non-stick cooking spray
2 teaspoons all-purpose flour
1 cup fat-free sour cream
3/4 cup plus 1 tablespoon warm water
3 tablespoons vegetable oil
2 teaspoons instant espresso or 4 teaspoons instant coffee granules
1 (8-ounce) carton egg substitute
1 (18.25-ounce) package devil's food cake mix (without pudding in the mix)
1 (3.9-ounce) package chocolate instant pudding mix
1/2 cup semisweet chocolate chips
1 tablespoon powdered sugar

Directions:
Preheat oven to 350 degrees.

Coat a 12-cup Bundt pan with cooking spray, and dust with flour; set aside.

Combine the sour cream and next 6 ingredients (sour cream through chocolate pudding mix) in a large bowl, and beat mixture at medium speed of a mixer for 3 minutes. Add the chocolate chips, and beat the mixture for 30 seconds.

Spoon the cake batter into the prepared Bundt pan. Bake cake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack. Invert cake onto a wire rack, and cool completely. Sprinkle cake with powdered sugar.

Yield: 16 servings.