Cake: 5 pt. Triple Chocolate Bundt Cake
Source of Recipe
Cooking Light Mag. 6/98(corrected version)
List of Ingredients
18.25 oz. package light devil's food cake mix
1 cup fat-free sour cream
1/3 cup skim milk
1/4 cup vegetable oil
1 teaspoon almond extract
3 large egg whites
1 large egg
1 4 serving package chocolate pudding
cooking spray
1 cup sifted powdered sugar
4 teaspoons skim milk
1/3 cup semisweet chocolate chips Recipe
Preheat oven to 350 degrees. Combine first 8 ingredients in a large bowl; beat at low speed of a mixer 30 seconds. Beat at medium speed 2 minutes. Pour the batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool.
Combine sugar and 4 teaspoons milk in a small bowl, and drizzle over cake. Let stand 10 minutes. Place chips in a small heavy-duty zip-top plastic bag; seal. Submerge bag in very hot water until chips melt, or microwave at MED-HIGH(70% power) 1 minute. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over cake. Yield: 18 servings.
NOTE: You can substitute one 4-serving package of sugar-free chocolate fudge instant pudding mix for the regular pudding mix. It will not change the points.
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Nutritional Info per serving: Cal 223(22% from fat); Fat 5.5g(sat 1.6g, mono 1.4g, poly 1.5g); Pro 3.7g; Carb 39.3g; Fiber 0.9g; Chol 12mg; Iron 1mg; Sod 349mg; Calc 36mg.
Cooking Light Magazine 6/98 - correction to recipe printed in the April/98 copy of Cooking Light Magazine.
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