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Prep Time: 12 Minutes Cook Time: 60 Minutes |
Ready In: 72 Minutes Servings: 16 |
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Ingredients:
1 (18.25-ounce) package chocolate cake mix |
1 (1.4-ounce) package chocolate sugar-free, fat-free pudding mix |
3/4 cup semisweet chocolate chips |
1 (8-ounce) carton fat-free sour cream |
1 cup egg substitute |
1/2 cup water |
1/3 cup vegetable oil |
cooking spray |
1 cup light fudge topping, (such as smucker's) |
Directions:
1. Preheat oven to 350°.
2. Combine first 7 ingredients in a large bowl; stir well with a wire whisk until ingredients are blended. Pour batter into a 12- cup Bundt pan coated with cooking spray.
3. Bake at 350° for 1 hour or until cake begins to pull away from sides of pan. Cool in pan on a wire rack 15 minutes; remove cake from pan, and cool completely on wire rack. To serve, cut cake into 16 slices. Drizzle each slice with 1 tablespoon fudge topping.
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