Triple Chocolate Sour Cream Bundt Cake (Low Fat) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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This recipe is moist and rich . I am trying to eat better and this fits the bill ! Plain ol' fashioned chocolate cake with no weird or strange ingredients . This recipe was shared by a woman at our WW meeting . Her DH LOVES this cake !! (and so do I ) !!! Ingredients:
1 (18 1/4 ounce) package chocolate cake mix |
1 (1 1/2 ounce) package chocolate fat free sugar-free instant pudding mix |
3/4 cup chocolate chips |
1 (8 ounce) carton fat free sour cream |
1 cup egg substitute or 4 eggs |
1/2 cup water |
1/3 cup vegetable oil |
1 cup light fudge topping (such as smucker's brand) |
Directions:
1. Combine all cake ingredients (except Fudge Topping) until well mixed.
2. Spray 12 cup bundt pan with cooking spray.
3. Pour cake batter into bunt pan.
4. Bake at 350 degrees for 1 hour (or until cake starts to pull away from sides of pan).
5. Cool the cake for 15 minutes in pan.
6. Then remove from pan and cool on wire rack.
7. To serve, cut cake into 16 pieces and serve with 1 Tbsp Chocolate Fudge Topping drizzled over each slice.
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