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Chocolate Bundt Cake

Cooking Light

Becky Luigart-Stayner; Lydia DeGaris-Pursell

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Worthy of a Special Occasion

A 6-cup Bundt pan is smaller than the standard size. You can also use a 9-inch round cake pan.

Yield: 10 servings (serving size: 1 piece)

Ingredients

  • 1  cup  all-purpose flour
  • 1  cup  sugar
  • 1/2  cup  unsweetened cocoa
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1/4  cup  butter, softened
  • 2  large egg whites
  • 1  large egg
  • 1/2  cup  1% low-fat milk
  • 2  teaspoons  instant espresso granules
  • 1 1/2  teaspoons  vanilla extract
  • Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; stir well with a whisk. Add butter, egg whites, and egg; beat with a mixer at low speed 1 minute. Beat at high speed 1 minute. Add milk, espresso granules, and vanilla; beat 1 minute. Pour batter into a 6-cup Bundt pan coated with cooking spray.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.

Nutritional Information

Calories:
192 (28% from fat)
Fat:
6g (sat 3.5g,mono 1.8g,poly 0.3g)
Protein:
4g
Carbohydrate:
32.8g
Fiber:
1.8g
Cholesterol:
34mg
Iron:
1.3mg
Sodium:
225mg
Calcium:
27mg
Alice Medrich, Cooking Light, JANUARY 2002