Triple Chocolate Sour Cream Bundt Cake (Low Fat)

• 1 (18 1/4 ounce) package chocolate cake mix
• 1 (1 1/2 ounce) package chocolate fat free sugar-free instant pudding mix
• 3/4 cup chocolate chips
• 1 (8 ounce) carton fat free sour cream
• 1 cup egg substitute or 4 eggs
• 1/2 cup water
• 1/3 cup vegetable oil
• TOPPING
• 1 cup light fudge topping (such as Smucker's Brand)

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

chocolate cake, chocolate chips, sour cream, egg substitute, water, vegetable oil, topping, light fudge topping

Taken from www.food.com/recipe/triple-chocolate-sour-cream-bundt-cake-low-fat-109159 (may not work)