Triple- Chocolate Bundt Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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You can substitute two (1.4- ounce) packages of sugar- free chocolate fudge instant pudding mix for the regular pudding mix in the recipe. Ingredients:
1 (18 1/4 ounce) package light devils food cake mix |
1 cup fat free sour cream |
1/4 cup vegetable oil |
1 teaspoon almond extract |
1 (6 ounce) package chocolate fudge instant pudding mix |
to taste cooking spray |
1 cup powdered sugar, sifted |
4 teaspoons nonfat milk |
Directions:
1. Preheat oven to 350 degrees.
2. Combine first 6 ingredients in a large bowl; beat at low speed of a mixer for 30 seconds. Beat at medium speed for 2 minutes.
3. Pour batter into a 12- cup Bundt pan coated with cooking spray. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean.
4. Cool in pan for 10 minutes; remove from pan. Cool completely on a wire rack.
5. Combine sugar and 4 teaspoons of milk in a small bowl; drizzle over cake. Let stand for 10 minutes.
6. Place chips in a small heavy- duty ziptop plastic bag; seal. Submerge bag in very hot water until chips melt or put in microwave at MEDIUM-HIGH (70% power) 1 minute. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cake.
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