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Ingredients
- 1 x 18.(25-oz) box chocolate cake mix
- 1 x (3-oz) package instant chocolate pudding mix
- 1 1/4 c. lowfat sour cream
- 1 x (6-oz) c. vanilla bean yogurt
- 1 c. butter, softened (see note)
- 5 x Large eggs
- 1 Tbsp. instant coffee crystals
- 1 tsp almond extract (optional)
- 5 x 1.(55-oz) lowfat milk chocolate candy bars, broken into pcs Powdered sugar Tillamook Vanilla Bean Ice Cream Preheat oven to 350 degrees.
Directions
- Grease a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in lowfat sour cream and yogurt, softened butter, Large eggs, coffee crystals and almond extract. Beat 3 min on medium speed.
- Add in broken pcs of lowfat milk chocolate bar and stir. Pour into prepared pan.
- Bake 50 to 55 min. Let cold and turn onto a wire rack. Sprinkle with powdered sugar.
- Serve with Tillamook Vanilla Bean Ice Cream.
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
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