Chocolate Bundt Cake

Becky Luigart-Stayner; Lydia DeGaris-Pursell

A 6-cup Bundt pan is smaller than the standard size. You can also use a 9-inch round cake pan.

4.0 6

Nutritional Information

Amount per serving

• Calories: 192
• Calories from fat: 28%
• Fat: 6g
• Saturated fat: 3.5g
• Monounsaturated fat: 1.8g
• Polyunsaturated fat: 0.3g
• Protein: 4g
• Carbohydrate: 32.8g
• Fiber: 1.8g
• Cholesterol: 34mg
• Iron: 1.3mg
• Sodium: 225mg
• Calcium: 27mg

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Ingredients

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup butter, softened $
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• 2 large egg whites
• 1 large egg
• 1/2 cup 1% low-fat milk
• 2 teaspoons instant espresso granules
• 1 1/2 teaspoons vanilla extract
• Cooking spray

Preparation

1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; stir well with a whisk. Add butter, egg whites, and egg; beat with a mixer at low speed 1 minute. Beat at high speed 1 minute. Add milk, espresso granules, and vanilla; beat 1 minute. Pour batter into a 6-cup Bundt pan coated with cooking spray.
3. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.