• Heat oven to 350°. Liberally coat two 12-indent mini Bundt pans with flour-and-oil baking spray.

  • In a small glass bowl, combine chocolate and 1 tsp oil. Microwave at 100% for 30 seconds. Stir. Microwave 30 more seconds; stir until smooth. Cool slightly.

  • In a large bowl, combine 1/3 cup oil, cake mix, water (use amount listed on cake mix box) and egg whites. Beat on low speed for 30 seconds, then on medium for 2 minutes, until there are no more lumps. Spoon 2 cups batter into a medium bowl.

  • Beat melted chocolate and cocoa into remaining batter in large bowl.

  • Working quickly, dollop some white batter and some chocolate batter into each indent of prepared Bundt pans. Swirl batters together with a knife. Tap pans on counter to release any air bubbles.

  • Bake 18 to 20 minutes, until cakes spring back when lightly pressed. Cool slightly, then gently remove cakes from pans and cool completely on wire racks.


This recipes also works for cupcakes.

Nutrition Facts

144 calories; 8 g total fat; 130 mg sodium. 16 g carbohydrates; 2 g protein;