Triple-Chocolate Bundt Cake
1 (18.25-ounce) package of light devils food cake mix
1 cup fat- free sour cream
1/3 cup of fat free milk
1/4 cup of vegetable oil
1 teaspoon of almond extract
1 (5.9-ounce) package of chocolate fudge instant pudding mix
1 cup of sifted powdered sugar
4 teaspoons fat- free milk
1/3 cup semisweet chocolate chips
Preheat oven to 350 degrees Combine first 6 ingredients in a large bowl; beat at low speed of a mixer for 30 seconds. Beat at medium speed for 2 minutes. Pour batter into a 12- cup Bundt pan coated with cooking spray. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan. Cool completely on a wire rack. Combine sugar and 4 teaspoons of milk in a small bowl-drizzle over cake. Let stand for 10 minutes. Place chips in a small heavy- duty ziptop plastic bag; seal. Submerge bag in very hot water until chips melt or put in microwave at MEDIUM-HIGH (70% power) 1 minute. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cake.
Yields 18 servings.