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Romance that special someone with a slice of this heavenly dessert. Topped with an elegant chocolate glaze, this chocolate cake will leave you in pure bliss.
Estimated Times
Preparation Time: 20 mins
Cooking Time: 40 mins
Cooling Time: 30 mins cooling
Servings: 16
Nonstick cooking spray
2 cups
all-purpose flour
1 cup
NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon
baking soda
1/2 teaspoon
salt
2 cups
granulated sugar
1/2 cup
(1 stick)
butter, softened
1 tablespoon
vanilla extract
2 teaspoons
NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules
4
large egg whites
2
large eggs
1 cup
lowfat milk
Chocolate Glaze (recipe follows)
Fresh raspberries (optional)
PREHEAT oven to 350° F. Spray 12-cup Bundt pan with nonstick cooking spray.
COMBINE flour, baking cocoa, baking soda and salt in small bowl. Beat sugar, butter, vanilla extract and coffee granules in large mixer bowl until creamy. Beat in egg whites and eggs. Beat in flour mixture alternately with milk. Spoon batter into prepared pan.
BAKE for 40 minutes or until wooden pick inserted in cake comes out almost clean. Cool in pan on wire rack for 10 minutes; invert onto wire rack to cool completely. Drizzle with chocolate glaze. Serve with raspberries.
FOR CHOCOLATE GLAZE:
WHISK together 1/2 cup powdered sugar, 1/4 cup NESTLÉ TOLL HOUSE Baking Cocoa, 3 tablespoons lowfat milk and 1 tablespoon melted butter in medium bowl until smooth.
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Calories: 270
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Calories from Fat: 70
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Total Fat: 8 g
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Saturated Fat: 4.5 g
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Cholesterol: 45 mg
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Sodium: 230 mg
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Carbohydrates: 46 g
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Dietary Fiber: 2 g
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Sugars: 30 g
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Protein: 5 g
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VIEW DETAILED NUTRITION INFORMATION
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