Name: Love Struck Chocolate Bundt Cake
Prep time: 20 s
Cook time: 40 s
Total time: 90 s
Yield: 16
Ingredients: Nonstick cooking spray; 2 cups all-purpose flour; 1 1/4 cups NESTLÉ® TOLL HOUSE® Baking Cocoadivided; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups granulated sugar; 1/2 cup (1 stick) buttersoftened; 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 milkdivided; 1/2 cup powdered sugar; 1 tablespoon buttermelted; 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.