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.

Yield: 10 servings (serving size: 1 piece)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 28%
  • Fat: 6g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 4g
  • Carbohydrate: 32.8g
  • Fiber: 1.8g
  • Cholesterol: 34mg
  • Iron: 1.3mg
  • Sodium: 225mg
  • Calcium: 27mg

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

  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.
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