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Chocolate Bundt Cake

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 10 servings (serving size: 1 piece)
A 6-cup Bundt pan is smaller than the standard size. You can also use a 9-inch round cake pan.

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

Nutrition Information

  • calories 192
  • caloriesfromfat 28 %
  • fat 6 g
  • satfat 3.5 g
  • monofat 1.8 g
  • polyfat 0.3 g
  • protein 4 g
  • carbohydrate 32.8 g
  • fiber 1.8 g
  • cholesterol 34 mg
  • iron 1.3 mg
  • sodium 225 mg
  • calcium 27 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.