Lowfat Triple chocolate Bundt Cake
Ingredients
- 18.25-ounce package light devils food cake mix
- 1 1/4 cup fat-free sour cream
- 1 1/3 cup fat free milk
- 1/4 cup vegetable oil
- 1 teaspoon almond extract
- 5.9-ounce package chocolate fudge instant pudding mix
- Cooking spray
- 1 cup sifted powdered sugar
- 4 teaspoons fat-free milk
- 1/3 cup semisweet chocolate chips
Instructions
Preheat oven to 350 degrees. 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. Batter will be thick. 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 for 10 minutes; remove from pan. Cool completely on a wire rack. Combine sugar and 4 teaspoons of milk in a small bowl; drizzle over cake. Let stand for 10 minutes. 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. Yields 18 servings.
