See Also: Chocolate Bundt Cake with White Chocolate Glaze(recipes)
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Chocolate Glaze(recipes)
Chocolate Cake(recipes)
Flourless Chocolate Cake(recipes)
Chocolate Chiffon Cake(recipes)
Chocolate Mayonnaise Cake(recipes)
Chocolate Espresso Cake(recipes)

Chocolate Bundt Cake with White Chocolate Glaze (recipes)


Chocolate Bundt Cake with White Chocolate Glaze

Bake Time: 40 minutes

Prep Time: 10 minutes

Yield: Makes 16 servings

Who can resist the chocolatey goodnes of this decadent cake?





Ingredients:



1package (18.25 ounces) chocolate cake mix

3whole eggs or 3/4 cup cholesterol-free egg substitute

3jars (2-1/2 ounces each) puréed baby food prunes

3/4cup warm water

2to 3 teaspoons instant coffee granules

2tablespoons canola oil

1/2cup white chocolate chips

1tablespoon milk









Preparation:





1.Preheat oven to 350°F. Lightly grease and flour Bundt pan; set aside.2.Beat all ingredients for except white chocolate chips and milk in large bowl with electric mixer at high speed 2 minutes. Pour into prepared pan. Bake 40 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Invert cake onto serving plate; cool completely.3.To prepare glaze, combine white chocolate chips and milk in small microwavable bowl. Microwave on MEDIUM (50%) 50 seconds; stir. Microwave on MEDIUM at additional 30-second intervals until chips are completely melted; stir well after each 30-second interval.4.Pour warm glaze over cooled cake. Let stand about 30 minutes. Garnish as desired; serve.







Tip:

To grease and flour cake pans, use a paper towel, waxed paper or your fingers to apply a thin, even layer of shortening. Sprinkle flour into the greased pan; shake or tilt the pan to coat evenly with flour, then tap lightly to remove any excess.





Nutritional Information:







Serving Size:







Fiber

1 g







Carbohydrate

32 g







Cholesterol

41 mg







Saturated Fat

3 g







Total Fat

8 g







Calories from Fat

34 %







Calories

209







Protein

3 g







Sodium

259 mg









Dietary Exchange:







Fat

1-1/2







Starch

2