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Triple Chocolate Bundt Cake

Yield: 16 Servings
Ratings Rating: 2.13, 8 Votes | Read Comments
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  • 1 package (18.25 ounces) reduced-fat devil's food cake mix
  • 1 cup fat-free sour cream
  • 1/3 cup fat-free milk
  • 1/4 cup margarine, room temperature
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 package (3.9 ounces) sugar-free chocolate fudge pudding mix
  • 1-2 ounces white baking chocolate, melted


  1. Mix all ingredients, except white chocolate, in large bowl on low speed until blended. Mix on medium speed 2 minutes.
  2. Pour batter into greased and floured 12-cup fluted cake or tube pan.
  3. Bake at 350 degrees F. until toothpick inserted in center comes out clean, about 45 minutes.
  4. Cool on wire rack 10 minutes; remove from pan and cool completely.
  5. Using small spoon or pastry bag, drizzle chocolate over top of cake.

Nutritional Information (Per Serving)
Protein:4 g
Sodium: 418 mg
Cholesterol:26 mg
Fat: 5 g
Carbohydrates: 33 g
Exchanges: 2 Bread, 1 Fat

Source: 1,001 Delicious Desserts for People With Diabetes

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