Triple Chocolate Cake

Triple Chocolate Cake Recipe
Oxmoor House

Yield:

16 servings (serving size: 1 slice cake and 1 tablespoon topping)

Recipe from

Recipe Time

Prep: 12 Minutes
Cook: 1 Hours
Cool: 15 Minutes

Nutritional Information

Calories 289
Fat 10.6 g
Satfat 3.3 g
Protein 6.0 g
Carbohydrate 44.9 g
Cholesterol 1 mg
Iron 1.9 mg
Sodium 387 mg
Caloriesfromfat 33 %
Fiber 2.5 g
Calcium 63 mg

Ingredients

1 (18.25-ounce) package chocolate cake mix
1 (1.4-ounce) package chocolate sugar-free, fat-free pudding mix
3/4 cup semisweet chocolate chips
1 (8-ounce) carton fat-free sour cream
1 cup egg substitute
1/2 cup water
1/3 cup vegetable oil
Cooking spray
1 cup light fudge topping, (such as Smucker's)

Preparation

Preheat oven to 350°.

Combine first 7 ingredients in a large bowl; stir well with a wire whisk until ingredients are blended. Pour batter into a 12- cup Bundt pan coated with cooking spray.

Bake at 350° for 1 hour or until cake begins to pull away from sides of pan. Cool in pan on a wire rack 15 minutes; remove cake from pan, and cool completely on wire rack. To serve, cut cake into 16 slices. Drizzle each slice with 1 tablespoon fudge topping.

Note:

Oxmoor House Healthy Eating Collection

January 2003
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