Chocolate Bundt Cake
TO MAKE CAKE: 1. Preheat oven to 325°F. Lightly oil a 12-cup Bundt pan or coat it with nonstick spray. 2. Place eggs and egg whites in a large mixing bowl and set bowl in a pan of hot water; stir occasionally to warm eggs. 3. Meanwhile, sift flour, cocoa, baking powder, baking soda and salt into a medium bowl. Set aside. 4. In another medium bowl, whisk buttermilk, fruit puree, oil, coffee granules and vanilla. Set aside. 5. Remove bowl of eggs from water. Beat with an electric mixer on low speed. Gradually add sugar. Increase mixer speed to high and continue beating until mixture is thick and pale, about 5 minutes. 6. With a rubber spatula, alternately fold reserved dry ingredients and buttermilk mixture into egg mixture, making 3 additions of dry ingredients and 2 additions of buttermilk mixture. 7. Scrape batter into prepared pan. Bake for 50 to 60 minutes, or until top springs back when touched lightly and cake shrinks away slightly from sides of pan. Place on a wire rack to cool for 10 minutes. Loosen edges and invert cake onto rack. Cool completely.
Contributor: Eating Well, September 1997
Yield: 16 servings
Preparation Time: 0:00
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