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Love Struck Chocolate Bundt Cake

Love Struck Chocolate Bundt Cake
Makes:
16
Prep Time:
20
minutes
Total Time:
90
minutes
Vegetarian
based on
7 reviews
Love Struck Chocolate Bundt Cake is a heavenly dessert. Perfect for romantic times! Topped with an elegant chocolate glaze, this chocolate cake will leave you in pure bliss. Top with fresh raspberries or whipped cream for extra accents!

In this recipe:



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Ingredients:

  • 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 House Blend 100% Pure Instant Coffee Granules
  • 4 large egg whites
  • 2 large eggs
  • 1 cup lowfat milk
  • Chocolate Glaze (recipe follows)
  • Fresh raspberries (optional)

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    Delish!

    Nancy Kliment from

    super good!

  •  Star(s)

    Love Struck Chocolate Bundt Cake

    Lisa Allen from FLINT, MI

    Being a diabetic, I made this cake using Splenda instead of sugar. As for the chocolate glaze, I substituted with low fat frosting. Just a couple of minutes in the microwave to melt to pourable consistency and "viola!". It was fantastic!!!

  •  Star(s)

    better with

    adriene Sanders from Phoenix, AZ

    glaze better with heavy cream just higher calories but yummy

  •  Star(s)

    A chocolate lovers' dream

    Emily Jelassi from Arnold, MD

    This cake was moist, delicious and oh-so-chocolatey. Everyone loved it and asked for the recipe. The hint of coffee brings out the chocolate flavor and makes it to die for. A must-bake for any chocoholic household!

  •  Star(s)

    WOW!

    Christie Weist from Reading/PA

    Very good and rich, chocolatey, moist cake! :) mmm MMM!

  •  Star(s)

    Love Struck

    Jai Blount from Jackson, MS

    This cake is awesome. So flavorful and easy to make.

  •  Star(s)

    Chocolate lovers dream

    KATHY GREEN from South Daytona, FL

    This so chocolatey and rich Wow..

Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 

  • Calories: 270
  • Calories from Fat: 70
  • Total Fat: 8g (13% of DV)
  • Saturated Fat: 4.5g (22% of DV)
  • Cholesterol: 45mg (15% of DV)
  • Sodium: 230mg (9% of DV)
  • Carbohydrates: 46g (15% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 30g
  • Protein: 5g
  • Vitamin A: 6% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Love Struck Chocolate Bundt Cake

Ingredients

  • 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 House Blend 100% Pure Instant Coffee Granules
  • 4 large egg whites
  • 2 large eggs
  • 1 cup lowfat milk
  • Chocolate Glaze (recipe follows)
  • Fresh raspberries (optional)

 

Directions

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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