Chocolate-Chip Bundt Cake

Chocolate-Chip Bundt Cake
Chocolate-Chip Bundt Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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 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

Directions

Preheat oven to 350º. 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 350º 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.

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