Ingredients

The following ingredients have 4 Servings
  • For the Cake
  • 3/4 cup crisco
  • 1 1/2 cups sugar
  • 2 1/4 cups cake flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 3/4 cup milk
  • 1/2 cup International Delight french vanilla
  • 4 egg whites
  • 1/4 cup sour cream
  • 1 cup chocolate chip morsels
  • 1/2 cup International Delight French Vanilla
  • 3 Tbsp butter
  • 2 1/2 cup powdered sugar

Instruction

  • For the Cake Preheat the oven to 350 degrees. In a mixing bowl whisk the crisco and sugar on medium for 3 minutes. In another bowl add the flour, baking powder and salt. Add half of this mixture to the crisco and sugar. Then add the milk. Beat until well mixed. Add the rest of the flour along with the International Delight French Vanilla. In a small bowl add the egg whites and whip with a hand mixture until soft peaks form. Fold in the egg whites to the batter along with the sour cream. Grease the bundt pan with crisco and then lightly flour the pan removing any access flour. Pour in the batter and cook for 40 minutes or until toothpick comes out clean. Remove from oven and let it sit for 15 minutes before removing it and placing it on a wire rack to finish cooling. For the Icing In a double broiler combine the chocolate chips, butter and creamer. Mix on low heat until melted. Remove from heat and beat in the powdered sugar with a hand mixer. Drizzle over the top of the cool bundt cake.