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Chocolate Chip Bundt Cake

Source of Recipe

wb


Recipe Introduction

servings 16 points 5

List of Ingredients

Cooking spray
2 teaspoons all-purpose flour (I omitted the flour)
1 cup fat-free sour cream (I used lowfat)
3/4 cup plus 1 tablespoon warm water
3 tablespoons vegetable oil (I used Smuckers Baking Healthy oil substitute)
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


Recipe

Preheat oven to 350 F.

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 F for 1 hour (I pulled it out after 50 minutes) 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.



NUTRITIONAL INFO
calories: 230 carbohydrates: 36.7 g cholesterol: 0 mg fat: 7.6 g sodium: 397 mg protein: 4.3 g calcium: 44 mg iron: 1.3 mg fiber: 0.8 g