Found this in an old Cooking Light magazine from 1999. I love the addition of the espresso granules to kick up a standard cake mix! Simple to make but tastes like you spent so much more time!
Ingredients: [‘nonfat sour cream’, ‘warm water’, ‘canola oil’, ‘espresso granules’, ‘egg substitute’, ‘devil%27s food cake mix’, ‘instant chocolate pudding mix’, ‘semi-sweet chocolate chips’, ‘powdered sugar’]
Quantity of Ingredients: [“1 cup nonfat sour cream”,”3/4 cup plus 1 tbls warm water”,”3 tablespoons canola oil”,”2 teaspoons instant espresso granules”,”1 cup egg substitute (8 oz carton)”,”1 (18 1/4 ounce) package devilu0027s food cake mix (without pudding in the mix)”,”1 (4 ounce) package instant chocolate pudding mix”,”1/2 cup semi-sweet chocolate chips”,”1 tablespoon powdered sugar”]
Number of Servings: 16
Steps: [‘Preheat oven to 350°F Coat a 12 cup Bundt pan with cooking spray and dust with about 2 tsp flour; set aside.’, ‘Combine the sour cream, water, oil, espresso granules, egg, cake mix and pudding mix in a large bowl and beat at medium speed with a mixer for 3 minutes.’, ‘Add the chocolate chips and beat for an additional 30 seconds.’, ‘Spoon cake batter into the prepared Bundt pan and bake at 350F for 55-60 minutes or until it passes a pick test.’, ‘Cool cake in pan 10 minutes on a wire rack. Invert cake onto a separate wire rack and cool completely.’, ‘Sprinkle cake with powdered sugar before serving.’]