Ingredients:A 6-cup Bundt pan is smaller than the standard size. You can also use a 9-inch round cake pan.
• 1 Cup all-purpose flour
• 1 Cup sugar
• 1/2 Cup unsweetened cocoa
• 1/2 Teaspoon baking soda
• 1/4 Teaspoon salt
• 1/4 Cup butter, softened
• 2 Large egg whites
• 1 Large egg
• 1/2 Cup 1% low-fat milk
• 2 Teaspoons instant espresso granules
• 1 1/2 Teaspoons vanilla extract
• Cooking spray
Preparation:
Preheat oven to 350°. Combine flour and next four ingredients (flour through salt) in a large bowl; stir well with a whisk. Add butter, egg whites, and egg; beat at low speed 1 minute. Beat at high speed for one minute. Add milk, espresso granules, and vanilla; beat another minute. Pour batter into a 6-cup Bundt pan coated with cooking spray.
Bake at 350° for 35 to 40 minutes or until an inserted wooden pick comes out clean. Cool for 10 minutes. Remove from pan and cool on wire rack.
Chocolate Bundt Cake
