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)
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:
January 2002
Ratings and Reviews ()