Directions:
- Heat oven to 350°. Grease 12-cup bundt cake pan with shortening; lightly flour.
- Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes.
- Pour about 1 2/3 cups batter into pan. Pour 1 2/3 cups batter into small bowl; stir in almond extract and food color. Carefully pour pink batter over white batter in pan.
- Stir chocolate syrup into remaining batter. Carefully pour chocolate batter over pink batter.
- Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan.
- Cool completely, about 1 hour. Drizzle chocolate Glaze over cake. Store loosely covered at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.22 Kcal (248 kJ) | ||
| Calories from fat | 34.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 6% | |
|---|---|---|---|
| Sodium | 27.8mg | 1% | |
| Potassium | 25.59mg | 1% | |
| Total Carbs | 5.53g | 2% | |
| Sugars | 3.9g | 16% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 0.93g | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 4.4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 181.92 Kcal (762 kJ) | ||
| Calories from fat | 105 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.67g | 6% | |
|---|---|---|---|
| Sodium | 85.39mg | 1% | |
| Potassium | 78.62mg | 1% | |
| Total Carbs | 16.98g | 2% | |
| Sugars | 11.97g | 16% | |
| Dietary Fiber | 0.57g | 1% | |
| Protein | 2.85g | 2% | |
| Iron | 0.5mg | 1% | |
| Calcium | 13.6mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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