Chocolate Chip Bundt Cake

MAKES: 16 servings
CRISPY RATING: Very good and moist, but I think a little high in points for the serving...


  • 1 serving Cooking Spray
  • 2 tsp all-purpose Flour
  • 18 1/2 oz Unprepared Yellow Cake Mix
  • 1 package Instant Vanilla Pudding Dry Mix, 3.4 oz
  • 8 oz fat-free Egg Substitute
  • 8 oz fat-free Sour Cream
  • 3/4 cup Water
  • 2 tbsp Vegetable Oil
  • 1 1/2 tsp Vanilla Extract
  • 1/2 cup mini Chocolate Chips
  • 1 tbsp Powdered Sugar

1. Preheat oven to 350F. Coat a 12-cup Bundt pan with cooking spray, dust the inside of the pan with flour and set aside.

2. Combine cake mix, pudding mix, egg substitute, sour cream, water, oil and vanilla in a large mixing bowl. Using an electric mixer, mix on low speed for 30 seconds until dry ingredients are moist, about 30 seconds. Then mix on medium speed until batter is almost smooth, about 2 minutes; fold in chocolate chips.

3. Pour batter into prepared pan and level the surface. Bake until a wooden pick inserted near the center comes out clean, about 1 hour. Allow to cool in pan on a wire rack for 20 minutes; invert cake onto rack and cool completely. Sift powdered sugar over cake just before serving; slice into 16 pieces.


1. Very moist, flavorful. But, a 1/16th of a bundt cake isn't that big of a piece, IMHO, and it's not quite worth 5 point for me. :( It would be a great thing to take to a brunch or something, though!

2. I've seen lighter versions recently, which are still on my to-try list.

Recipe is from Weight Watchers Site.

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