Tip: You can use cooking spray and 1 teaspoon of flour to dust the pan if baking spray isn't available.

Recipe by Cooking Light November 1996


Recipe Summary

18 servings (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Cream margarine, and gradually add sugar, beating well at medium speed of a mixer. Add eggs and egg whites, 1 at a time, beating well after each addition.

  • Combine buttermilk and baking soda; stir well. Set aside. Combine flour, cocoa, baking powder, and salt; stir well. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beginning and ending with dry ingredients. Stir in vanilla.

  • Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack. Sift powdered sugar over top of cake.

Nutrition Facts

259 calories; calories from fat 32%; fat 9.2g; saturated fat 2.2g; mono fat 3.7g; poly fat 2.5g; protein 5.4g; carbohydrates 38.4g; fiber 0.6g; cholesterol 25mg; iron 1.8mg; sodium 217mg; calcium 55mg.