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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | package (18.50 oz) | cake mix | 2 | teaspoons | all-purpose flour | 1 | package (3.5 oz) | vanilla instant pudding mix (dry) | 8 | fliud ounces | 1 1/2 cartons Egg Beaters | 2 | Usda default (100 gm - 4 oz) | Sour cream, fat free | 3/4 | cup (8 fl oz) | water | 2 | tablespoons | Oil, canola and soybean | 1 1/2 | teaspoons | vanilla extract | 1/2 | cup | semisweet chocolate baking bits | 1 | tablespoon, unsifted | icing sugar |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spreay, dust the inside of the pan with flour and set aside. | | 2 | Combine cake mix, pudding mix, egg substitute, sour cream, water, oil, and vanilla in a large mixing bowl. Using an electric mixer, mix on low speed for 30 seconds until dry ingrediants are moidst about 30 second. Then mix on medium speed until a batter is almost smooth about 2 minutes fold in chips. | | 3 | Pour batter into prepared pan and level the surface. Bake until a wooden pick inserted near the center comes out clean, about 1 hour. Allow to cool in pan on a wire rack 20 minutes invert cake onto rack and cool completely. Sift powdered sugar over cake just before serving slice into 16 pieces. |
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