Triple- Chocolate Bundt Cake

You can substitute two (1.4- ounce) packages of sugar- free chocolate fudge instant pudding mix for the regular pudding mix in the recipe.

• Ready In: 0 mins
• Yields: 18

Ingredients

• 1 (18 1/4ounce) package  light devils food cake mix
• 1  cup fat free sour cream
• 1⁄4 cup  vegetable oil
• 1  teaspoon  almond extract
• 1 (6ounce) package chocolate fudge instant pudding mix
•  cooking spray
• 1  cup powdered sugar, sifted
• 4  teaspoons nonfat milk

Directions

1. Preheat oven to 350 degrees.
2. Combine first 6 ingredients in a large bowl; beat at low speed of a mixer for 30 seconds. Beat at medium speed for 2 minutes.
3. Pour batter into a 12- cup Bundt pan coated with cooking spray. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean.
4. Cool in pan for 10 minutes; remove from pan. Cool completely on a wire rack.
5. Combine sugar and 4 teaspoons of milk in a small bowl; drizzle over cake. Let stand for 10 minutes.
6. Place chips in a small heavy- duty ziptop plastic bag; seal. Submerge bag in very hot water until chips melt or put in microwave at MEDIUM-HIGH (70% power) 1 minute. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cake.