Chocolate Bundt Cake

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