Triple Chocolate Sour Cream Bundt Cake Low Fat Recipes

TRIPLE CHOCOLATE SOUR CREAM BUNDT CAKE

Steps:

• Heat oven to 350° with rack set in lower-middle position.

TRIPLE CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, sugar, eggs, sour cream and oil; beat on low 30 seconds. Beat on medium 2 minutes. Remove half of the batter to another bowl; stir in cocoa until blended. Fold chocolate chips into remaining batter. , Alternately spoon batters into prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. , In a small bowl, mix frosting and enough milk to reach glaze consistency. Spoon over cake.

CLARE'S WORLD'S VERY BEST TRIPLE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a very large bowl stir together cake mix and pudding mix.
• Mix in sour cream, melted butter, eggs and almond extract, beat until well blended.
• Continue to beat for 4 minutes on medium speed, then blend in chocolate chips.
• Prepare a large bundt pan by greasing all the sides and then dusting with flour.
• Pour cake mixture into the pan and bake for 55 to 60 minutes or whenever a cake tester comes out clean.
• Baking times can vary with this recipe for some reason, so do keep an eye on it!

TRIPLE CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F Grease 10-inch bundt pan and dust with cocoa.
• Place all cake ingredients except the chocolate chips and almonds in a large bowl and beat for 2 minutes with an electric mixer on medium speed. Mix in the chocolate chips and alomnds and pour into the prepared pan. Bake for 50-55 minutes or until the cake tests done (you may need more time in your oven--I've needed as long as 75 min.). Cool on a rack for 10 minutes before removing from the pan.
• Mix all glaze ingredients in small bowl. Let stand at room temperature until.
• ready to glaze cake.
• Place warm cake on a serving dish and drizzle with glaze.
• A sprinkle of powdered sugar on the top may be another option--or you can go for broke with chocolate frosting!

TRIPLE CHOCOLATE SOUR CREAM BUNDT CAKE (LOW FAT)

Steps:

• Combine all cake ingredients (except Fudge Topping) until well mixed.
• Spray 12 cup bundt pan with cooking spray.
• Pour cake batter into bunt pan.
• Bake at 350 degrees for 1 hour (or until cake starts to pull away from sides of pan).
• Cool the cake for 15 minutes in pan.
• Then remove from pan and cool on wire rack.
• To serve, cut cake into 16 pieces and serve with 1 Tbsp Chocolate Fudge Topping drizzled over each slice.

SOUR CREAM CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 325.
• All ingredients should be room temperature.
• Grease and flour 10 cup bundt pan.
• Sift together flour, cocoa powder, baking powder, baking soda, and salt.
• Cream butter and sugar in electric mixer until light and fluffy.
• Add eggs and vanilla.
• On low speed, alternate in three additions the cocoa mixture and sour cream, ending with flour until just blended.
• Fold in chocolate.
• Pour batter into pan and spread batter to sides.
• Bake about 1 hour, or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting.
• Combine all ingredients for glaze except liqueur and stir over low heat until sugar is dissolved.
• Remove from heat and stir in liqueur.
• Glaze cake when cooled to room temperature, and dust with confectioner's sugar before serving.

TOO MUCH CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
• Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

TRIPLE CHOCOLATE CAKE

Steps:

• Preheat oven to 180 degrees Celsius.
• Grease and line a large cake tin (round or square) with parchment paper. Set aside.
• Combine the plain and milk chocolate and butter in a pan, and melt over a low flame, beating until smooth and well combined. Set aside to cool slightly.
• In a bowl, beat together the eggs, sugar and vanilla.
• Whisk the egg mixture into the cooled chocolate mixture.
• Then add the chopped white chocolate, flour and salt.
• Pour the entire mixture into the prepared tin. Bake for 35-40 minutes or until the top is crisp and pale, and the center is almost set. The baking time will be much longer if you use a smaller pan.