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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chocolate Chip Bundt Cake- Cooking light Recipe

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This recipe for Chocolate Chip Bundt Cake- Cooking light is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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