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Triple Chocolate Cake

Oxmoor House
Prep time 12 mins
Cook time 1 hr
Cool time 15 mins
Yield 16 servings (serving size: 1 slice cake and 1 tablespoon topping)

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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection