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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A 6-cup Bundt pan is smaller than the standard size. You can also use a 9-inch round cake pan. Ingredients:
1 cup all-purpose flour |
1 cup sugar |
1/2 cup unsweetened cocoa |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup butter, softened |
2 large egg whites |
1 large egg |
1/2 cup 1% low-fat milk |
2 teaspoons instant espresso granules |
1 1/2 teaspoons vanilla extract |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; stir well with a whisk. Add butter, egg whites, and egg; beat with a mixer at low speed 1 minute. Beat at high speed 1 minute. Add milk, espresso granules, and vanilla; beat 1 minute. Pour batter into a 6-cup Bundt pan coated with cooking spray.
3. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.
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