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Receta Triple Chocolate Bundt Cake
by Global Cookbook

Triple Chocolate Bundt Cake
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Ingredientes

  • 18 1/4 ounce packaged light devil's food cake mix
  • 1 c. fat-free lowfat sour cream
  • 1/3 c. skim lowfat milk
  • 1/4 c. vegetable oil
  • 1 tsp almond extract
  • 3 lrg egg whites
  • 1 lrg egg
  • 3 7/8 ounce packaged chocolate pudding mix
  •     Cooking spray
  • 1 c. sifted powdered sugar
  • 4 tsp skim lowfat milk
  • 1/3 c. semisweet chocolate chips

Direcciones

  1. Preheat oven to 350F
  2. Combine first 8 ingredients (Cake mix through pudding mix) in a large bowl; beat at low speed of a mixer 30 seconds. Beat at medium speed 2 min. Pour batter into a 12-c. Bundt pan coated with cooking spray.
  3. Bake at 350 for 50 min or possibly till a wooden pick inserted in center comes out clean. Cold in pan 10 min; remove from pan. Cold completely on a wire rack.
  4. Combine sugar and 4 tsp. lowfat milk in a small bowl; drizzle over cake.
  5. Let stand 10 min. Place chips in a small heavy-duty zip-top plastic bag; seal. Submerge bag in very warm water till chips heat or possibly microwave at MEDIUM-HIGH (70% power) 1 minute. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cake.
  6. Yield: 18 servings.
  7. Description: "Corrected version of 4/98 Recipe"