Chocolate-Chip Bundt Cake

Cooking Light
Let the kids help mix this easy chocolate-chip bundt cake. The secret to success: cake mix and instant pudding.
16 servings


+ Add To Shopping List
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


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.

Created date

July 1998

Nutritional Information

Calories 230
Caloriesfromfat 30 %
Fat 7.6 g
Satfat 2.7 g
Monofat 2.9 g
Polyfat 2 g
Protein 4.3 g
Carbohydrate 36.7 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 397 mg
Calcium 44 mg