Romance that special someone with a slice
of this heavenly dessert. Topped with an elegant chocolate glaze,
this chocolate cake will leave you in pure bliss.
Love
Struck Chocolate Bundt Cake
- Nonstick cooking spray
2 cups all-purpose flour
1 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1/2 cup (1 stick) butter, softened
1 tablespoon vanilla extract
2 teaspoons NESCAFÉ TASTER'S CHOICE 100% Pure Instant
Coffee Granules
4 large egg whites
2 large eggs
1 cup lowfat milk
Chocolate Glaze (recipe follows)
Fresh raspberries (optional)
- Preheat oven to 350°F
(175°C). Spray 12-cup Bundt pan with nonstick cooking spray.
- Combine flour, baking
cocoa, baking soda and salt in small bowl. Beat sugar, butter,
vanilla extract and coffee granules in large mixer bowl until
creamy. Beat in egg whites and eggs. Beat in flour mixture alternately
with milk. Spoon batter into prepared pan.
- Bake for 40 minutes or
until wooden pick inserted in cake comes out almost clean. Cool
in pan on wire rack for 10 minutes; invert onto wire rack to
cool completely. Drizzle with chocolate glaze. Serve with raspberries.
- For Chocolate Glaze: Whisk
together 1/2 cup powdered sugar, 1/4 cup NESTLÉ TOLL HOUSE
Baking Cocoa, 3 tablespoons lowfat milk and 1 tablespoon melted
butter in medium bowl until smooth.
Makes 16 servings.
Estimated Times
Preparation Time: 20 mins
Cooking Time: 40 mins
Cooling Time: 30 mins cooling
Nutritional Information
Per Serving (1/16 of recipe): Calories: 270 Calories from Fat:
70 Total Fat: 8 g Saturated Fat: 4.5 g Cholesterol: 45 mg Sodium:
230 mg Carbohydrates: 46 g Dietary Fiber: 2 g Sugars: 30 g Protein:
5 g
Recipe and photograph are the property of Nestlé® and Meals.com,
used with permission.
