Ingredients
- 2 tsp all-purpose flour
- 18 1/2 oz unprepared yellow cake mix
- 1 package instant vanilla pudding dry mix, 3.4 oz
- 8 oz fat-free egg substitute
- 8 oz fat-free sour cream
- 3/4 cup water
- 2 Tbsp vegetable oil
- 1 1/2 tsp vanilla extract
- 1/2 cup mini chocolate chips
- 1 Tbsp powdered sugar
Directions
- Preheat oven to 350ºF. Coat a 12-cup Bundt pan with cooking spray, dust
the inside of the pan with flour and set aside.
Combine cake mix, pudding mix, egg substitute, sour cream, water, oil and
vanilla in a large mixing bowl. Using an electric mixer, mix on low speed
for 30 seconds until dry ingredients are moist, about 30 seconds. Then mix
on medium speed until batter is almost smooth, about 2 minutes; fold in
chocolate chips.
- Pour batter into prepared pan and level the surface. Bake until a wooden
pick inserted near the center comes out clean, about 1 hour. Allow to cool
in pan on a wire rack for 20 minutes; invert cake onto rack and cool
completely. Sift powdered sugar over cake just before serving; slice into 16
pieces
Serves | 16
POINTS per serving | 5
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