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Lowfat Triple-Chocolate Bundt Cake

18.25-ounce package light devils food cake mix
1 1/4 cups fat-free sour cream
1 1/3 cups fat free milk
1/4 cup vegetable oil
1 teaspoon almond extract
5.9-ounce package chocolate fudge instant pudding mix
Cooking spray
1 cup 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. Batter
will be thick. 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.

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