Kicked up Chocolate Chip Bundt Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 9 |
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Found this in an old Cooking Light magazine from 1999. I love the addition of the espresso granules to kick up a standard cake mix! Simple to make but tastes like you spent so much more time! Ingredients:
1 cup nonfat sour cream |
3/4 cup plus 1 tbls warm water |
3 tablespoons canola oil |
2 teaspoons instant espresso granules |
1 cup egg substitute (8 oz carton) |
1 (18 1/4 ounce) package devil's food cake mix (without pudding in the mix) |
1 (4 ounce) package instant chocolate pudding mix |
1/2 cup semi-sweet chocolate chips |
1 tablespoon powdered sugar |
Directions:
1. Preheat oven to 350°F Coat a 12 cup Bundt pan with cooking spray and dust with about 2 tsp flour; set aside.
2. Combine the sour cream, water, oil, espresso granules, egg, cake mix and pudding mix in a large bowl and beat at medium speed with a mixer for 3 minutes.
3. Add the chocolate chips and beat for an additional 30 seconds.
4. Spoon cake batter into the prepared Bundt pan and bake at 350F for 55-60 minutes or until it passes a pick test.
5. Cool cake in pan 10 minutes on a wire rack. Invert cake onto a separate wire rack and cool completely.
6. Sprinkle cake with powdered sugar before serving.
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