Chocolate Bundt Cake

Chocolate Bundt Cake Recipe
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)

Recipe from

Cooking Light

Nutritional 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

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.

Note:

Alice Medrich,

January 2002
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