PrairieHarpy's Devilishly Chocolate Bundt Cake - Reduced Sugar

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PrairieHarpy's Devilishly Chocolate Bundt Cake - Reduced Sugar

4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 14
Amount Per Serving
Calories: 328.3

Total Fat: 14.6 g
Cholesterol: 44.6 mg
Sodium: 431.7 mg
Total Carbs: 62.4 g
Dietary Fiber: 3.0 g
Protein: 4.1 g

View full nutritional breakdown of PrairieHarpy's Devilishly Chocolate Bundt Cake - Reduced Sugar calories by ingredient

Introduction

Not a health food by any means, but we can at least cut a little of the carbs, cals, and sugar. Not a health food by any means, but we can at least cut a little of the carbs, cals, and sugar.

Minutes to Prepare: 10

Minutes to Cook: 45

Number of Servings: 14

Ingredients

1 (18 1/4 ounce) box of reduced sugar devil's food cake mix

1 (1.4 oz) package sugar free instant pudding mix, chocolate fudge

1 cup semi-sweet mini chocolate chips

1 3/4 cups water

2 eggs, beaten

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees.
Spray non-stick bundt cake pan with butter flavored non-stick spray
In large mixing bowl, stir together cake mix, pudding mix, and chocolate chips
In another bowl, beat the 2 eggs. Add the water and vanilla. Mix well.
Add wet ingredients to dry ingredients. Mix until just blended.
Pour mixture into bundt pan.
Bake for 45 to 50 minutes until flat knife or wooden toothpick comes out clean from the densest part of the cake.
Cool completely before frosting.
Make the frosting by beating together butter, cocoa powder, whey low, cream, vanilla and 1-3 tablespoons of warm water as needed to achieve the texture you desire.
This is REDUCED sugar... not low sugar... not sugar free. MODERATE!

Number of Servings: 14

Recipe submitted by SparkPeople user PRAIRIEHARPY.