Light Chocolate Bundt Cake

Satisfy your chocolate cravings with this lowfat treat. Skip the Mocha Glaze and save 45 calories and 11 carbs per serving.

21â„4 cups all-purpose flour

11â„2 teaspoons baking soda

1â„2 teaspoon baking powder

1â„2 teaspoon salt

3â„4 cup unsweetened cocoa

1 teaspoon instant espresso-coffee powder

3â„4 cup hot water

2 cups sugar

1â„3 cup vegetable oil

2 large egg whites

1 large egg

1 square (1 ounce) unsweetened chocolate, melted

2 teaspoons vanilla extract

1â„2 cup buttermilk

Mocha Glaze

Preheat oven to 350Â°F and grease 10-inch Bundt pan.
In medium bowl, with wire whisk, stir flour, baking soda, baking powder, and salt.
In 2-cup measuring cup, stir cocoa, espresso-coffee powder, and hot water until blended.
In large bowl, with mixer at low speed, beat sugar, oil, egg whites, and egg until blended. Increase speed to high; beat until creamy, about 2 minutes. Reduce speed to low; beat in cocoa mixture, melted chocolate, and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended, occasionally scraping bowl with rubber spatula.
Scrape batter into prepared pan; spread evenly with rubber spatula. Bake until toothpick inserted in center comes out clean, about 45 minutes. Cool in pan on wire rack 10 minutes. Run tip of thin knife around edge of cake to loosen from side of pan. Invert onto rack to cool completely.
Prepare Mocha Glaze. Place cake on cake plate; pour glaze over cooled cake.

In medium bowl, combine 1â„4 teaspoon instant espresso-coffee powder and 2 tablespoons hot water; stir until blended.
Stir in 3 tablespoons unsweetened cocoa, 3 tablespoons dark corn syrup, and 1 tablespoon coffee-flavored liqueur until blended.
Add 1 cup confectionersâ€™ sugar; stir until smooth
Makes 16 servings.
Prep: 30 minutes plus cooling
Bake: 45 minutes