| previous | next |
Title: Triple-Chocolate Bundt Cake
Categories: Cake
Yield: 18 Servings
| 1 | pk | Light devil's food cake mix |
| 1 | c | Fat free sour cream |
| 1/3 | c | Fat free milk |
| 1/4 | c | Vegetable oil |
| 1 | ts | Almond extract |
| 1 | pk | Chocolate fudge instant |
| Pudding mix (5.9 pkg) | ||
| Cooking spray | ||
| 1 | c | Sifted powdered sugar |
| 4 | ts | Fat free milk |
| 1/3 | c | Semisweet chocolate chips |
Preheat oven to 350 degrees. Combine first 6 ingredients in a large bowl ; beat at low speed of the mixer 30 seconds. Beat at medium speed 2 minutes. 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. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack. Combine sugar and 4 teaspoons milk in a small bowl; drizzle over cake. Let stand 10 minutes. Place chocolate chips in a small heavy duty zip top plastic bag; seal. Submerge bag in very hot water until chips melt or microwave at medium high ( 70 percent power) 1 minute. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cake. Yields 18 serving.
Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
From: Mary A. Smith Date: 06-26-98 (21:34) The Neverending Bbs (408) Fido-Gourm
| previous | next |