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Chocolate-Chip Bundt Cake

Yield 16 servings
Let the kids help mix this easy chocolate-chip bundt cake. The secret to success: cake mix and instant pudding.

Ingredients

  • Cooking spray
  • 2 teaspoons all-purpose flour
  • 1 cup fat-free sour cream
  • 3/4 cup plus 1 tablespoon warm water
  • 3 tablespoons vegetable oil
  • 2 teaspoons instant espresso or 4 teaspoons instant coffee granules
  • 1 (8-ounce) carton egg substitute
  • 1 (18.25-ounce) package devil's food cake mix (without pudding in the mix)
  • 1 (3.9-ounce) package chocolate instant pudding mix
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon powdered sugar

Nutrition Information

  • calories 230
  • caloriesfromfat 30 %
  • fat 7.6 g
  • satfat 2.7 g
  • monofat 2.9 g
  • polyfat 2 g
  • protein 4.3 g
  • carbohydrate 36.7 g
  • fiber 0.8 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 397 mg
  • calcium 44 mg

How to Make It

  1. Preheat oven to 350°.

  2. Coat a 12-cup Bundt pan with cooking spray, and dust with flour; set aside.

  3. Combine the sour cream and next 6 ingredients (sour cream through chocolate pudding mix) in a large bowl, and beat mixture at medium speed of a mixer for 3 minutes. Add the chocolate chips, and beat the mixture for 30 seconds.

  4. Spoon the cake batter into the prepared Bundt pan. Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack. Invert cake onto a wire rack, and cool completely. Sprinkle cake with powdered sugar.