Low-fat Chocolate Chip Bundt Cake

I have completed week one of my dieting plan. This whole eating adjustment and portion control has not been easy. But I'm slowly adjusting and feel a better about myself already. I've been trying new low fat recipes, some great and others not so good. I have been managing to keep my sweet tooth under control with low calorie sweets here and there. While looking through my recipes I stumbled upon a chocolate chip bundt cake recipe from my Weight Watchers days so many years ago. Like all my recipes I try, I had jotted down that this one was  a keeper. So with all ingredients on hand I whipped it up this Sunday afternoon. The sour cream and vanilla pudding makes this cake super moist. No one will be able to tell it's low fat! It also pairs up well with a cup of coffee. Look how pretty!

Chocolate Chip Bundt Cake
Weight Watchers

Ingredients

1 spray(s) cooking spray
2 tsp all-purpose flour
18 1/2 oz unprepared yellow cake mix
1 package(s) instant vanilla pudding dry mix, 3.4 oz
8 oz fat-free egg substitute
8 oz fat-free sour cream
3/4 cup(s) water
2 Tbsp vegetable oil
1 1/2 tsp vanilla extract
1/2 cup(s) mini chocolate chips
1 Tbsp powdered sugar

Instructions
Preheat oven to 350ºF. Coat a 12-cup Bundt pan with cooking spray, dust the inside of the pan with flour and set aside.

Combine cake mix, pudding mix, egg substitute, sour cream, water, oil and vanilla in a large mixing bowl. Using an electric mixer, mix on low speed for 30 seconds until dry ingredients are moist, about 30 seconds. Then mix on medium speed until batter is almost smooth, about 2 minutes; fold in chocolate chips.

Pour batter into prepared pan and level the surface. Bake until a wooden pick inserted near the center comes out clean, about 1 hour. (Mine was done in 55 minutes). Allow to cool in pan on a wire rack for 20 minutes; invert cake onto rack and cool completely. Sift powdered sugar over cake just before serving; slice into 16 pieces.

Hope everyone is enjoying the weekend!