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Cappuccino Bundt Cake Recipe


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     Cappuccino Bundt Cake

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   20 minutes

2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 3/2 Cups White Sugar
1/2 Teaspoon Salt
1/2 Cup Vegetable Oil
8 Tablespoons Unsalted Butter
2 1/4 Unsweetened Cocoa Powder, divided
3 1/4 Teaspoons Instant Espresso Powder, divided
2 1/4 Teaspoons Cinnamon, divided
2 Large Eggs, lightl beaten at room temperature.
1/2 Cup Fat Free SOur Cream at room temperature
1 Teaspoon Vanilla Extract
4 Ounce White Chocolate, chopped
1 Tablespoons Unsalted Butter
1 Cup Powdered Sugar
3 Tablespoons Milk

Preheat oven to 375 degrees. Grease and flour a bundt pan.
In a large bowl, wisk flour, baking soda, sugar and salt. Heat stove to medium-high heat. In a medium sauce pan wisk oil, butter, 2 tablespoons cocoa, 3 tablespoons espresso powder, 2 tablespoons cinnamon and 1 cup water. Simmer over heat 5 minutes. In a medium bowl Wisk eggs, sour cream and vanilla.
Stir cocoa mixture into flour mixture, Fold in egg mixture. Mix well. Pour batter into bundt pan, smooth top. Bake 25-35 minutes until skewer inserted in center comes out clean. Cool in pan on wire rack for 15 minutes, invert pan to wire rack, remove pan, and cool cake comptetely.
Make glaze. Stir together remaining cocoa, espresso and cinnamon in a small bowl and set aside. In a heatproof bowl over 1 inch of simmering water, melt chocolate and butter. Remove from heat, let cool. In a medium bowl stir together confectioners sugar adn milk. Stir in chocolate mixture. Drizzle over cake. Sift cocoa mixture over top. Let stand until glaze is set.
Serving Suggestions
479 Calories, 24g Fat, 2g Fiber, 5g Protein, 63g Carbs

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