Chocolate-Chip Bundt Cake

Yield: 16 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

Preparation

Preheat oven to 350°.

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° 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.

Nutritional Information

Calories:

230 (30% from fat)

Fat:

7.6g (sat 2.7g,mono 2.9g,poly 2g)

Protein:

4.3g

Carbohydrate:

36.7g

Fiber:

0.8g

Cholesterol:

0.0mg

Iron:

1.3mg

Sodium:

397mg

Calcium:

44mg