Chocolate Bundt Cake

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup butter, softened
• 2 large egg whites
• 1 large egg
• 1/2 cup 1% low-fat milk
• 2 teaspoons instant espresso granules
• 1 1/2 teaspoons vanilla extract
• Cooking spray

1. Preheat oven to 350u0b0.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; stir well with a whisk. Add butter, egg whites, and egg; beat with a mixer at low speed 1 minute. Beat at high speed 1 minute. Add milk, espresso granules, and vanilla; beat 1 minute. Pour batter into a 6-cup Bundt pan coated with cooking spray.
3. Bake at 350u0b0 for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.

flour, sugar, unsweetened cocoa, baking soda, salt, butter, egg whites, egg, milk, espresso granules, vanilla, cooking spray

Taken from www.myrecipes.com/recipe/chocolate-bundt-cake (may not work)