Chocolate Chip Bundt Cake

Cooking spray

2 tsp. all-purpose flour

1 cup fat-free sour cream

3/4 cup plus 1 Tbsp. warm water

3 Tbsp. vegetable oil

2 tsp. instant espresso or 4 tsp. instant coffee granules

1 (8-oz.) carton egg substitute

1 (18.25-oz.) pkg. devil's food cake mix (without pudding in the mix) 1 (3.9-oz.) pkg. chocolate instant pudding mix

1/2 cup semisweet chocolate chips

1 Tbsp. powdered sugar

Coat a 12-cup Bundt pan with cooking spray and dust with flour; set aside. Combine sour cream and next six ingredients, (sour cream through chocolate pudding mix), in a large bowl, and beat mixture at medium speed of a mixer for three minutes. Add chocolate chips and beat mixture for 30 seconds. Spoon cake batter into prepared bundt pan. Bake cake at 350F for an hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack. Invert cake onto a wire rack and cool completely. Sprinkle cake with powdered sugar. Makes 16 servings.

Nutritional values per serving:

230 calories, 36.7g carbohydrates, 0mg cholesterol, 7.6g fat, 397mg sodium, 4.3g protein, 44g calcium, 0.8g fiber, and 1.3g iron. ___