Chocolate Chip Bundt Cake

By jenknoll

Ingredients

• 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 sustitute
• 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

Details

Servings 16

Preparation

Step 1

1. Preheat oven to 350 degrees.

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

3. 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.

4. Spoon the cake batter into the prepared bundt pan. Bake cake at 350 degrees for 1 hour or until 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 with powdered sugar.