Ingredients for Triple Chocolate Sour Cream Bundt Cake Low Fat
- Chocolate Cake Mix
- Sugar Free Instant Pudding Mix
- 1 cup semi-sweet chocolate chips
- Fat Free Sour Cream
- Egg Substitute
- Water
- Vegetable Oil
- Light Fudge Topping
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How to Make Triple Chocolate Sour Cream Bundt Cake Low Fat
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, sour cream, oil, vanilla extract, and coffee.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips.
- Pour batter into the prepared bundt pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Once cool, cut into 16 slices and drizzle with your favorite chocolate fudge topping (about 1 tbsp per slice).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
71g
Fat
16g
Carbs
11g
