- Calories 192
- Caloriesfromfat 28%
- Fat 6g
- Satfat 3.5g
- Monofat 1.8g
- Polyfat 0.3g
- Protein 4g
- Carbohydrate 32.8g
- Fiber 1.8g
- Cholesterol 34mg
- Iron 1.3mg
- Sodium 225mg
- Calcium 27mg
Chocolate Bundt Cake
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.
How to Make It
Step 1
Preheat oven to 350°.
Step 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.
Step 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.
