Chocolate Chip Cake
- Active Time 45m
- Total Time 2h
This low-fat chocolate-chip Bundt cake is topped with a sweet chocolate drizzle.
- For the Cake:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1 1/2 cups sugar, divided
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups buttermilk
- 1/4 cup canola oil
- 1 tablespoon vanilla extract
- 1/2 cup mini chocolate chips
- For the Chocolate Drizzle:
- 1/3 cup mini chocolate chips
- 2 tablespoons low-fat milk
FOR THE CAKE:
Preheat the oven to 350 degrees F. Coat a 12-cup Bundt pan with cooking spray.
Beat the egg whites in a large bowl with an electric mixer on low speed until foamy. Add the cream of tartar, increase speed to medium-high and beat until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry (this can take up to 5 minutes).
Combine the remaining 1 cup sugar, flour, baking powder, baking soda and salt in another large bowl. Beat in the buttermilk, oil, vanilla and a heaping spoonful of whites with the mixer on medium speed. Fold in the remaining whites and chocolate chips with a whisk. Scrape the batter into the prepared pan, smoothing the top.
Bake the cake until a skewer inserted in the center comes out clean, 40 to 50 minutes. Let cool in the pan on a wire rack for 10 minutes. Invert onto rack and let cool completely.
FOR THE CHOCOLATE DRIZZLE:
Combine the chocolate chips and milk in a small saucepan. Heat over low heat, stirring, until the chocolate is melted and mixture is smooth. Drizzle over the cooled cake. Let stand for about 45 minutes before slicing.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
236 calories; 7g total fat; 2g total saturated fat; 1mg cholesterol; 373mg sodium; 41g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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