"The belly rules the mind."--Spanish Proverb

Chocolate Chip Bundt Cake- Cooking light Recipe

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This recipe for Chocolate Chip Bundt Cake- Cooking light, by , is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Brown- Kelle Miller
Added: Tuesday, January 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
cooking spray
2 tsp flour
1 cup fat free sour cream
3/4 cup plus 1 Tbsp warm water
3 Tbsp vegetable oil
2 tsp instant expresso or 4 tsp instant coffee granules
1 (8oz) carton egg substitute
1 (18.25 oz) package devil's food cake mix (without pudding)
1 (3.9 oz) package chocolate instant pudding
1/2 cup semisweet chocolate chips
1 Tbsp powdered sugar

Directions:
Directions:
Preheat oven to 350.
Coat 12 cup bundt pan with cooking spray, dust with flour and set aside.
Combine sour cream and next 6 ingredients (sour cream-choc pudding) in a large bowl, beat at medium speed for 3 min. Add chocolate chips and beat for 30 sec.
Spoon batter into pan. BAke at 350 for 1 hour or until a wooden pick inserted in the center come out clean. Cool cake in pan 10 min on a wire rack. Invert cake onto a wire rack and cool completely. Sprinkle with powdered sugar.

Number Of Servings:
Number Of Servings:
16

 

 

 

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