Hot Cocoa Cake

1&1/3 cups all purpose flour
1/2 cup unsweetened cocoa
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1&1/2 tsp pure vanilla extract
2 Tbsp prepared strong, hot coffee
1/2 cup unsalted butter@room temperature
2 cups granulated sugar
1/2 cup low fat sour cream
2 large eggs@room temperature
3 egg whiltes@room temperature
5&1/2 oz bittersweet chocolate, chopped

Preheat oven to 325°F. Spray a 12 cup Bundt pan with Bakers Joy(not cooking oil spray).
Blend flour, cocoa, baking powder, baking soda and salt in medium bowl, and set aside. Mix vanilla and prepared coffee in a small bowl and set aside.
Beat butter at medium speed in large bowl 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 and coffee mixture beating on low speed until well combined. Stir in chocolate.
Pour batter 3/4 full into prepared Bundt pan and
bake at 325°F for 45-55 minutes or until toothpick inserted near center comes out clean.
Sprinkle lightly with powdered sugar if desired.

MAKES 16 SERVINGS

Number of Servings: 16

Recipe submitted by SparkPeople user LADYPHOENIX61.