Triple- Chocolate Bundt Cake – a delicious recipe with light devils food cake, sour cream, vegetable oil, almond, powdered sugar, nonfat milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Combine first 6 ingredients in a large bowl; beat at low speed of a mixer for 30 seconds.
3
Beat at medium speed for 2 minutes.
4
Pour batter into a 12- cup Bundt pan coated with cooking spray.
5
Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean.
6
Cool in pan for 10 minutes; remove from pan.
7
Cool completely on a wire rack.
8
Combine sugar and 4 teaspoons of milk in a small bowl; drizzle over cake.
9
Let stand for 10 minutes.
10
Place chips in a small heavy- duty ziptop plastic bag; seal.
11
Submerge bag in very hot water until chips melt or put in microwave at MEDIUM-HIGH (70% power) 1 minute.
12
Snip a tiny hole in 1 corner of bag; drizzle chocolate over cake.
511
kcal
Calories
35
g
Fat
49
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (18 1/4 ounce) package light devils food cake mix, 1 cup fat free sour cream, ¼ cup vegetable oil, 1 teaspoon almond extract, and more.
Yes, Triple- Chocolate Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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