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Chocolate-Chip Sour Cream Bundt Cake




Source of Recipe


Internet


List of Ingredients




Cooking spray
2 tsp. all-purpose flour
1 cup fat-free sour cream
3/4 cup plus 1 Tbsp. warm water
3 Tbsp. vegetable oil
2 tsp. instant espresso or 4 tsp. instant coffee granules
1 (8-oz.) carton egg substitute
1 (18.25-oz.) package devil's food cake mix (without pudding in the mix)
1 (3.9-oz.) package chocolate instant pudding mix
1/2 cup semisweet chocolate chips
1 Tbsp. powdered sugar


Coat a 12-cup bundt pan with cooking spray and dust with flour; set aside. Combine the sour cream and next six ingredients (sour cream through chocolate pudding mix) in a large bowl, and beat mixture at medium speed of a mixer for three minutes. Add the chocolate chips and beat the mixture for 30 seconds. Spoon the cake batter into the prepared bundt pan. Bake cake at 350º for an 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.


Recipe