Chocolate Bundt Cake with Rich Chocolate Sauce

Please note that this recipe calls for a 6-cup Bundt pan, which is smaller than the standard size. A 9" round cake pan can also be used.

1 C. flour
1 C. sugar
1/2 C. unsweetened natural cocoa powder
1/2 t. baking soda
1/4 t. salt
1/4 C. butter, softened
2 large egg whites
1 large egg
1/2 C. 1% low-fat milk
2 t. instant espresso granules
1-1/2 t. vanilla
cooking spray

Combine flour & next 4 ingredients in a large bowl; stir well with a whisk. Add butter, egg whites and egg; beat with a mixer at low speed 1 minute. Beat a thigh speed 1 minute. Add milk, espresso & vanilla; beat 1 minute. Pour batter into a 6-cup Bundt pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a pick comes out clean. Cool in pan 10 minutes, remove to rack to cool completely. Serve with Rich Chocolate Sauce:

Rich Chocolate Sauce
1/2 C. sugar
1/2 C. unsweetened cocoa
1 C. fat-free milk
1 T. butter
1-1/2 oz. semisweet chocolate, chopped
1/2 t. vanilla

Combine sugar & cocoa in a small saucepan' stir in milk & butter. Bring to a boil over medium heat, stirring constantly. Cook 3 minutes, stirring constantly. Remove from heat; stir in chocolate & vanilla, stirring till chocolate melts. Serve warm or let stand 10 minutes to thicken. Yield: 1-1/2 Cups.

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