Chocolate-Chip Bundt Cake

• Cooking spray
• 2 teaspoons all-purpose flour
• 1 cup fat-free sour cream
• 3/4 cup plus 1 tablespoon warm water
• 3 tablespoons vegetable oil
• 2 teaspoons instant espresso or 4 teaspoons instant coffee granules
• 1 (8-ounce) carton egg substitute
• 1 (18.25-ounce) package devil's food cake mix (without pudding in the mix)
• 1 (3.9-ounce) package chocolate instant pudding mix
• 1/2 cup semisweet chocolate chips
• 1 tablespoon powdered sugar

1. Preheat oven to 350u0b0.
2. Coat a 12-cup Bundt pan with cooking spray, and dust with flour; set aside.
3. Combine the sour cream and next 6 ingredients (sour cream through chocolate pudding mix) in a large bowl, and beat mixture at medium speed of a mixer for 3 minutes. Add the chocolate chips, and beat the mixture for 30 seconds.
4. Spoon the cake batter into the prepared Bundt pan. Bake cake at 350u0b0 for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack. Invert cake onto a wire rack, and cool completely. Sprinkle cake with powdered sugar.

cooking spray, flour, sour cream, water, vegetable oil, espresso, egg substitute, cake mix, chocolate instant pudding, chocolate chips, powdered sugar

Taken from www.myrecipes.com/recipe/chocolate-chip-bundt-cake-0 (may not work)