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Chocolate-Chip Sour Cream Bundt Cake




Source of Recipe


Internet


List of Ingredients




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


Coat a 12-cup bundt pan with cooking spray and dust with flour; set aside. Combine the sour cream and next six ingredients (sour cream through chocolate pudding mix) in a large bowl, and beat mixture at medium speed of a mixer for three minutes. Add the chocolate chips and beat the mixture for 30 seconds. Spoon the cake batter into the prepared bundt pan. Bake cake at 350� for an 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.


Recipe