Bundt Cakes

A coworker of mine brought me a Bundt cake pan as a birthday gift.  I can't wait to try it out!  So far I have baked two different favors of Bundt cakes with similar recipes.  They both turned out pretty good.  I love big Bundts!

Triple Chocolate Bundt Cake
(recipe adapted from weight watchers)
24 servings, 114 calories each

Ingredients:
butter/cooking spray for greasing cake pan
1 box Betty Crocker Super Moist Chocolate Cake mix
2 boxes fat free sugar free chocolate fudge pudding mix
5 fresh egg whites
1 cup fat free sour cream
1/4 cup unsweetened applesauce
1.5 tsp vanilla extract
1 cup water
90 gram Mini semi-sweet chocolate chips

Directions:

1. Preheat oven to 350ºF. Coat a 12-cup Bundt pan with cooking spray or butter and set aside.

2. Combine cake mix, pudding mix, egg whites, sour cream, water, applesauce 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 45 minutes. Allow to cool in pan on a wire rack for 20 minutes; invert cake onto rack and cool completely. Slice and enjoy!

Lemon Bundt Cake
(recipe adapted from weight watchers)
24 servings, 103 calories each

Ingredients:
butter/cooking spray for greasing cake pan
1 box Betty Crocker Super Moist lemon cake mix
2 boxes of fat free sugar free lemon instant pudding mix
5 fresh egg whites
3/4 cup fat free sour cream
1/4 cup unsweetened applesauce
1.5 tsp vanilla extract
1 cup water
1 tsp lemon zest

Directions:

1. Preheat oven to 350ºF. Coat a 12-cup Bundt pan with cooking spray or butter and set aside.

2. Combine cake mix, pudding mix, egg whites, sour cream, water, applesauce 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; mix in lemon zest.

3. Pour batter into prepared pan and level the surface. Bake until a wooden pick inserted near the center comes out clean, about 45 minutes. Allow to cool in pan on a wire rack for 20 minutes; invert cake onto rack and cool completely. Slice and enjoy!