Black Russian Bundt Cake

Black Russian Bundt Cake

1 (18 ¼-ounce) box yellow cake mix
1 (4-serving) box instant chocolate pudding mix
1 cup nonfat plain yogurt or fat free sour cream
1/4 cup canola oil
2/3 cup skim milk
1 large egg
3 large egg whites
3/4 cup coffee liqueur, divided
1/4 cup vodka
1/2 cup confectioners’ sugar

Makes 16 Servings
Preheat oven to 350° F. Coat a 10-inch Bundt pan with nonstick cooking spray.
In a mixing bowl, combine cake mix, pudding, sour cream, oil, milk, egg, egg whites, 1/4 cup coffee liqueur, and vodka, blending until mixed. Pour into Bundt pan and bake for 40 to 50 minutes or until wooden pick inserted comes out clean.
Meanwhile, in small bowl, mix confectioners’ sugar and remaining 1/2 cup coffee liqueur, set aside.
Cool cake for 10 minutes before inverting on serving plate. Prick with a wooden pick holes over the top of the cake and spoon glaze over.
Calories 273 Protein (g) 4 Carbohydrate (g) 43 Fat (g) 7 Calories from fat (%) 22 Saturated Fat (g) 1 Dietary Fiber (g) 0 Cholesterol (mg) 14 Sodium (mg) 338
Diabetic Exchanges: 3 other carbohydrate, 1 1/2 fat