Chocolate-Chip Bundt Cake
- Cooking spray
- 2 teaspoons all-purpose flour
- 1 cup fat-free sour cream
- 3/4 cup warm water
- 1 tablespoon warm water
- 3 tablespoons vegetable oil
- 2 teaspoons instant espresso or 4 teaspoons instant coffee granules
- 8 ounces egg substitute
- 18 1/4 ounces devil's food cake mix — (without pudding in the mix)
- 3 9/10 ounces chocolate instant pudding mix
- 1/2 cup semisweet chocolate chips
- 1 tablespoon powdered sugar
- Preheat oven to 350°.
- Coat a 12-cup Bundt pan with cooking spray, and dust with flour; set aside.
- Combine the sour cream and next 6 ingredients (sour cream through chocolate pudding mix) in a large bowl, and beat mixture at medium speed of a mixer for 3 minutes. Add the chocolate chips, and beat the mixture for 30 seconds.
- Spoon the cake batter into the prepared Bundt pan. Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack. Invert cake onto a wire rack, and cool completely. Sprinkle cake with powdered sugar.
