Print
ShareThis
Popcorn Truffles
Candy keeps the Tooth Fairy in business. Help fund her retirement by making these amazingly simple candy recipes.
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
3/4
cup warm water
2
to 3 teaspoons instant coffee granules
2
tablespoons canola oil
1/2
cup white chocolate chips
1
tablespoon milk
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 |
Dietary Exchange:
| Fat | 1-1/2 |
| Starch | 2 |
This recipe appears in:
Cakes
