Chocolate Bundt Cake with White Chocolate Glaze
Bake Time: 40 minutes
Prep Time: 10 minutes
Yield: Makes 16 servings
Who can resist the chocolatey goodnes of this decadent cake?
Ingredients:
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
2
to 3 teaspoons instant coffee granules
1/2
cup white chocolate chips
Preparation:
1.
Preheat oven to 350°F. Lightly grease and flour Bundt pan; set aside.
2.
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.
3.
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.
4.
Pour warm glaze over cooled cake. Let stand about 30 minutes. Garnish as desired; serve.
Tip
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.
Nutritional Information:
| Serving Size: |
| Fiber |
1 g |
| Carbohydrate |
32 g |
| Cholesterol |
41 mg |
| Saturated Fat |
3 g |
| Total Fat |
8 g |
| Calories from Fat |
34 % |
| Calories |
209 |
| Protein |
3 g |
| Sodium |
259 mg |
This recipe appears in:
Cakes