Chocolate Bundt Cake

Becky Luigart-Stayner; Lydia DeGaris-Pursell
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
Member Ratings and Reviews
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This was an excellent recipe! my family all enjoyed it... I didn't add the coffee into the cake but instead replaced it with a hand full or so of chocolate semi sweet chips and it was a rich tasting cake!02/28/09
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This cake is delicious! I made a few changes due to not having the exact items on hand. I used 2% milk. Only had 1/4 cup of Hershey's regular cocoa left in the container so I added 1/4 cup of Hershey's Dutch Processed cocoa. I did not use any coffee. The cake is moist and dense and not overly sweet. Of course I got carried away and made a buttercream icing which made the cake even better.02/17/09




