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.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
40 minutes
Cooling Time: 30 minutes
Servings: 16
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In this recipe:
