Chocolate-Chip Bundt Cake
Low Fat Recipe
Chocolate Chip Bundt Cake is an impressive chocolate dessert that even the culinary challenged can make.
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-oz. carton liquid egg substitute
1 18.25-oz. package devils food cake mix without pudding
1 3.9-oz package chocolate instant pudding mix
1/2 cup semi-sweet chocolate chips
1 tablespoon low calorie powdered sugar
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
Calories: 230; Fat: 7.6g; Protein: 4.3g; Carbohydrate: 36.7g; Fiber: 0.8g; Cholesterol: 0mg; Sodium: 397mg