- ●Nonstick cooking spray
- ●2 cups all-purpose flour
- ●1 1/4 cups NESTLÉ® TOLL HOUSE® Baking Cocoa, divided
- ●1 teaspoon baking soda
- ●1/2 teaspoon salt
- ●2 cups granulated sugar
- ●1/2 cup (1 stick) butter, softened
- ●1 tablespoon vanilla extract
- ●2 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
- ●4 large egg whites
- ●2 large eggs
- ●1 cup plus 3 tablespoons lowfat milk, divided
- ●1/2 cup powdered sugar
- ●1 tablespoon butter, melted
- ●Fresh raspberries (optional)
Make It
Step 1
Preheat oven to 350° F. Spray 12-cup Bundt pan with nonstick cooking spray.
Step 2
Combine flour, 1 cup baking cocoa, baking soda and salt in small bowl. Beat sugar, 1/2 cup softened butter, vanilla extract and coffee granules in large mixer bowl until creamy. Beat in egg whites and eggs. Beat in flour mixture alternately with 1 cup milk. Spoon batter into prepared pan.
Step 3
Bake for 40 minutes or until wooden pick inserted in cake comes out almost clean. Cool in pan on wire rack for 10 minutes; invert onto wire rack to cool completely.
Step 4
Whisk together powdered sugar, remaining 1/4 cup NESTLÉ TOLL HOUSE Baking Cocoa, remaining 3 tablespoons lowfat milk and 1 tablespoon melted butter in medium bowl until smooth. Drizzle over Bundt cake. Serve with raspberries.
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