56grapeape
01-27-2001, 12:14 AM
I made this tonight, it was posted on a thread for bundt cakes, not sure if it was a CL one or not, Vanessa posted it, and it sounded good!
Well I made it, and imho, it was nothing spectacular, just a chocolate fudgy cake to me.
The sugar icing didnt set up for me, so I had to keep adding the powdered sugar, so it would thicken, then I used too much choco chips, and the whole top came out coated in "junk"! lol I stuck it in the fridge, and now its all hard, and hard to eat with the choco on top! lol
Anyway, that mho!
~:0) rachelle
Triple-Chocolate Bundt Cake
You can substitute two (1.4-ounce) packages of sugar-free chocolate fudge instant pudding mix for the regular pudding mix in the recipe.
1 (18.25-ounce) package light devil's food cake mix
1 cup fat-free sour cream
1/3 cup fat-free milk
1/4 cup vegetable oil
3 egg whites
1 large egg
1 teaspoon almond extract
1 (3.9-ounce) package chocolate fudge instant pudding mix
Cooking spray
1 cup sifted powdered sugar
4 teaspoons fat-free milk
1/3 cup semisweet chocolate chips
Preheat oven to 350`. Combine first 8 ingredients in a large bowl; beat at low speed of a mixer 30 seconds. Beat at medium speed 2 minutes. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350` for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack. Combine sugar and 4 teaspoons milk in a small bowl; drizzle over cake. Let stand 10 minutes. Place chips in a small heavy-duty zip-top plastic bag; seal. Submerge bag in very hot water until chips melt or microwave at medium-high (70% power) 1 minute. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cake.
Yield: 18 servings.
Well I made it, and imho, it was nothing spectacular, just a chocolate fudgy cake to me.
The sugar icing didnt set up for me, so I had to keep adding the powdered sugar, so it would thicken, then I used too much choco chips, and the whole top came out coated in "junk"! lol I stuck it in the fridge, and now its all hard, and hard to eat with the choco on top! lol
Anyway, that mho!
~:0) rachelle
Triple-Chocolate Bundt Cake
You can substitute two (1.4-ounce) packages of sugar-free chocolate fudge instant pudding mix for the regular pudding mix in the recipe.
1 (18.25-ounce) package light devil's food cake mix
1 cup fat-free sour cream
1/3 cup fat-free milk
1/4 cup vegetable oil
3 egg whites
1 large egg
1 teaspoon almond extract
1 (3.9-ounce) package chocolate fudge instant pudding mix
Cooking spray
1 cup sifted powdered sugar
4 teaspoons fat-free milk
1/3 cup semisweet chocolate chips
Preheat oven to 350`. Combine first 8 ingredients in a large bowl; beat at low speed of a mixer 30 seconds. Beat at medium speed 2 minutes. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350` for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack. Combine sugar and 4 teaspoons milk in a small bowl; drizzle over cake. Let stand 10 minutes. Place chips in a small heavy-duty zip-top plastic bag; seal. Submerge bag in very hot water until chips melt or microwave at medium-high (70% power) 1 minute. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cake.
Yield: 18 servings.