* Exported from MasterCook *

Chocolate Chip Bundt Cake

Recipe By :Kristin
Serving Size : 15 Preparation Time :0:00
Categories : Dessert


2 teaspoons all-purpose flour
18 1/2 ounces Betty Crocker® SuperMoist yellow cake mix
3 3/8 ounces vanilla pudding mix -- instant
8 ounces Egg Beaters® 99% egg substitute
8 ounces fat-free sour cream
3/4 cup water
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1/2 cup mini-chocolate chips
1 tablespoon powdered sugar

Preheat oven to 350. Coat a 12-cup bundt pan with cooking spray, dust the
inside of the pan with flour and set aside.

Combine cake mix, pudding mix, egg substitute, sour cream, water, oil, and
vanilla in a large mixing bowl. Using an electric mixer, mix on low speed
for 30 seconds until dry ingredients are moist, about 30 seconds. Then
mix on medium speed until batter is almost smooth, about 2 minutes; fold
in chocolate chips.

Pour batter into pan and level surface. Bake until a wooden pick inserted
near the center comes out clean, about 1 hour. Allow to cool in pan on a
wire rack for 20 minutes; invert cake onto rack and cool completely. Sift
powdered sugar over cake just before serving; slice into 15 pieces.

Source:
"Weight Watcher's online recipes"

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Per Serving (excluding unknown items): 226 Calories; 6g Fat (23.4%
calories from fat); 3g Protein; 41g Carbohydrate; trace Dietary Fiber; 2mg
Cholesterol; 351mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
Fat; 3 Other Carbohydrates.

NOTES : Counts as 5.