Chocolate Bundt Cake with White Chocolate Glaze
Who can resist the chocolatey goodnes of this decadent cake?
Bake Time 40 minutes
Prep Time 10 minutes
Makes 16 servings
|1||package (18.25 ounces) chocolate cake mix|
|3||whole eggs or 3/4 cup cholesterol-free egg substitute|
|3||jars (2-1/2 ounces each) puréed baby food prunes|
|3/4||cup warm water|
|2||to 3 teaspoons instant coffee granules|
|2||tablespoons canola oil|
|1/2||cup white chocolate chips|
- Preheat oven to 350°F. Lightly grease and flour Bundt pan; set aside.
- Beat all ingredients for except white chocolate chips and milk in large bowl with electric mixer at high speed 2 minutes. Pour into prepared pan. Bake 40 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Invert cake onto serving plate; cool completely.
- To prepare glaze, combine white chocolate chips and milk in small microwavable bowl. Microwave on MEDIUM (50%) 50 seconds; stir. Microwave on MEDIUM at additional 30-second intervals until chips are completely melted; stir well after each 30-second interval.
- Pour warm glaze over cooled cake. Let stand about 30 minutes. Garnish as desired; serve.
To grease and flour cake pans, use a paper towel, waxed paper or your fingers to apply a thin, even layer of shortening. Sprinkle flour into the greased pan; shake or tilt the pan to coat evenly with flour, then tap lightly to remove any excess.
|Saturated Fat||3 g|
|Total Fat||8 g|
|Calories from Fat||34 %|
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