seems very simple but is great for a sweet craving
Quantity
0
Quantity Unit
Prep Time (minutes)
15
Cook Time (minutes)
60
Ready In (minutes)
75
Ingredients
Amount
Measure
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
Steps
Sequence
Step
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.
