Chocolate Chip Bundt Cake

Serves: 12
WW Points per Serving: 7

2 tbsp. - All-Purpose flour
1 - 8.5 oz. Unprepared Yellow Cake Mix
1 pkg. - Instant Vanilla Pudding mix
8 oz. - Fat-Free Egg Substitute
8 oz. - Fat-Free Sour Cream
3/4 cup - Water
2 tbsp. - Vegetable Oil
1 1/2 tsp. - Vanilla extract
1/2 cup - Mini Chocolate Chips
1 tbsp. - Powdered Sugar

Preheat oven to 350 degrees. Coat a 12-cup bundt pan with cooking spray. Dust the inside of the pan with flour and set aside. Combine cake mi, pudding mix, egg substitute, sour cream, water, oil and vanilla in a large mixing bowl. Using an electric mixer, mix on low speed for 30 seconds until dry ingredients are moist. Then mix on medium speed until batter is almost smooth, about 2 minutes; fold in chocolate chips. Pour batter into prepared pan and level the surgace. Bake until a wooden pick inserted near the center comes out clean, about 1 hour. Allow to cool in pan on wire rack for 20 minutes. Invert cake onto rack and cool completely. Sift powdered sugar over cake just before serving. Slice into 12 pieces.