Ww Nothing Bundt Cake Remake Recipes
WW NOTHING BUNDT CAKE REMAKE
This is a skinny version of the Nothing Bundt Cake I love. 16 Servings at 6 Points+ each with the Chocolate Chips.
Provided by inreno
Categories For Large Groups
Time 1h10m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- 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. Allow to cool in pan on a wire rack for 20 minutes; invert cake onto rack. (Don't wait too long or the cake will stick) Cool completely. Sift powdered sugar over cake just before serving; slice into 16 pieces.
Nutrition Facts : Calories 183.1, Fat 5.7, SaturatedFat 0.9, Cholesterol 1.9, Sodium 254.6, Carbohydrate 29.3, Fiber 0.4, Sugar 16.1, Protein 3.6
WHITE CHOCOLATE RASPBERRY BUNDT CAKE RECIPE {NOTHING BUNDT CAKES COPYCAT}
Rich white chocolate cake swirled with seedless raspberry jam and topped with thick cream cheese frosting make this Nothing Bundt Cakes copycat recipe celebration-worthy.
Provided by Steph Loaiza
Categories Dessert
Time 2h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and water.
- In a small, microwaveable bowl, melt 1/2 cup white chocolate chips in 15-30 second intervals, stirring in between, until smooth. Pour melted chocolate into the cake mixture and stir until blended.
- Fold in the remaining white chocolate chips.
- Generously spray a 9" bundt pan with cooking spray. Pour in half of the batter, then top with raspberry jam. Top with the remaining batter.
- Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, pipe the top with cream cheese frosting.
Nutrition Facts : Calories 881 kcal, Carbohydrate 131 g, Protein 7 g, Fat 38 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 100 mg, Sodium 831 mg, Fiber 1 g, Sugar 103 g, UnsaturatedFat 9 g, ServingSize 1 serving
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