Recipe Submitted by Carrie from San Diego, CA:
Pre-heat oven to 400* Whisk together egg substitute, water, oil and sour cream until well blended. Fold in cake mix and chocolate chips. The batter will be thick. Spray a bundt pan well with non-stick spray. Pour in batter. Spread to even. Bake for one hour or until test stick has melted chocolate only, not just batter.
Carrie tells us, "I use Naturally Yours fat free sour cream, the consistency has always worked well. This can be served warm with ice cream 30 minutes after removing from oven. As it cools the texture becomes denser and more fudge-like. To convert to the full fat, cholesterol laden version use 4 large eggs and 1/2 C oil. Enjoy!"
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