Chocolate Bundt Cake
- 3 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup finely chopped pecans (optional)
- 3/4 cup margarine, softened
- 1 1/2 cups sugar
- 2 large eggs
- 4 egg whites
- 1/2 cup skim milk
- 4 squares (4 oz) semi-sweet chocolate, melted
- 1 tsp vanilla extract
- 1 cup reduced fat sour cream.
- For the Glaze:
- 6 oz semi-sweet chocolate morsels (1 cup)
- 1/4 cup skim milk
Level of difficulty Average
Cost Average budget
Preheat oven to 350F. Spray 10-inch Bundt pan with cooking spray. In a large bowl, combine flour, baking powder, baking soda, and salt. Mix well. Add pecans, toss to coat.
In a large bowl, using an electric mixer set on high speed, beat together margarine and sugar until light and fluffy. Add eggs, egg whites, milk, chocolate, and vanilla. Stir in flour mixture and sour cream. Spoon batter into prepared pan.
Bake until a toothpick inserted in center comes out clean, about 55 minutes. Place pan on a wire rack and cool slightly. Turn out onto rack and cool completely.
Meanwhile, prepare Glaze. In a small saucepan over medium heat, combine chocolate morsels and milk. Stir until smooth. Drizzle over cooled cake.
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