Chocolate Bundt Cake

It had been a while since I had baked (I took a break after the holidays). I knew I wanted to make something, but I also wanted it to be light. This Chocolate Bundt Cake fit the bill. I saw the recipe on the Cooking Light Bulletin Board and knew that I had to make it.

The cake was very good - moist, chocolaty and light. I made it in a regular sized bundt pan, but since it calls for a smaller bundt, it came out really low. Next time I will follow the suggestion of the recipe and use a loaf pan. It also had a difficult time coming out. I have a silicone bundt and thought that I wouldn't have to spray the pan - I WAS WRONG :) Luckily, my family doesn't care about looks of dessert ;)

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

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
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

Directions:
Preheat oven to 350°.
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.
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.


Yield: 10 servings (serving size: 1 piece)

CALORIES 192 (28% from fat); FAT 6g (sat 3.5g,mono 1.8g,poly 0.3g); IRON 1.3mg; CHOLESTEROL 34mg; CALCIUM 27mg; CARBOHYDRATE 32.8g; SODIUM 225mg; PROTEIN 4g; FIBER 1.8g

Cooking Light, JANUARY 2002