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Mocha Bundt

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This is a very dense cake – almost more like a brownie consistency. But no matter the consistency – it’s CHOCOLATE ! Served with a nice spritz of whipped cream, it hit the spot.

Mocha Bundt [2]
Mocha Bundt

16 servings
250 calories per serving

3 1/2 c cake flour
2/3 c cocoa powder
3 T dry milk powder
1 3/4 t baking powder
1/2 t salt
7 T margarine, softened
3/4 c Splenda
1/3 c Splenda brown sugar blend
3 large eggs
2 large egg whites
1 1/2 c low fat buttermilk
3/4 c strong brewed coffee
Pam
Whipped Cream for garnish

Preheat oven to 300 degrees. Spray a bundt pan with Pam. Sift flour, cocoa, milk, baking powder and salt in a large bowl. In another bowl beat margarine and both sugars until mixed and then beat in eggs and egg whites one at a time beating 1 minute after each egg. Combine buttermilk and coffee in a cup. Beat 1/3 if the flour mix into the margarine mix on low speed and then beat in half of the coffee mix and continue beating until the liquid is absorbed. Repeat and then pour batter into pan and smooth the top. Bake 50-60 minutes or until a toothpick comes out clean. Cool in pan 10 minutes and then on a wire rack until completely cool. Serve with whipped cream.

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