Kate's Chocolate Cake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Melt Organic Buttery Spread
Moist and delicious, this rich chocolate Bundt cake with a hint of almond is a triple chocolate treat.
Ingredients
- 1 (18.25 ounce) package devil's food cake mix
- 1 (3.9 ounce) package instant chocolate pudding mix
- 2 cups sour cream
- 1 cup Melt® Organic Buttery Spread, melted
- 5 eggs
- 1 teaspoon almond extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). 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 sour cream, melted Melt(R), eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
- Bake for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool to room temperature.
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