Chocolate Chip Bundt Cake

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

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse