Ingredients:

1/2 cup butter, room temp. 2 eggs, room temp. 3 egg whites, room temp. 1/4 tsp baking powder 1/2 cup unsweetened cocoa powder 5 (1/2 Oz.) chopped bittersweet chocolate 1 1/3 cups all-purpose flour

1/4 tsp salt 2 Tbsp. strong prepared hot coffee 1 1/2 tsp vanilla 2 cups sugar 1/2 cup low-fat sour cream 1/4 tsp baking soda Baker’s Joy® non-stick spray with flour Powdered sugar (if desired)

Instructions:

Preheat oven to 350°F. Spray mini-Bundt® cake pans with Baker’s Joy® spray. In a medium bowl, mix flour, cocoa powder, baking powder, baking soda and salt. In a small bowl, stir vanilla into coffee; set aside. In a large bowl, beat butter on medium speed until fluffy. Gradually add sugar; beat until well combined. Add sour cream. Add eggs and egg whites, one at a time, beating well after each addition. Alternately add flour mixture and prepared coffee/vanilla mix; beat on low speed until well combined. Stir in chocolate; pour 1/2 cup batter into each cavity. Bake for 20-25 minutes or until toothpick inserted into center of cake comes out clean. Bake for 20-25 minutes or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes before removing from pan. Invert onto serving platter. Sprinkle with powdered sugar, if desired.
Makes 16 Servings.

Variations:

When creating a 10-cup Bundt cake, follow the same directions; bake 50-55 minutes or until toothpick inserted near center comes out clean. Cool for 10-15 minutes before removing from pan.

To achieve the look in the photograph we recommend using a Garland mini Bundt pan.

Recipe is courtesy of Nordic Ware®