• 16servings
  • 120minutes
  • 236calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. Cake:

  2. 4 large egg whites

  3. 1/4 teaspoon(s) cream of tartar

  4. 1 1/2 cup(s) sugar , divided

  5. 2 1/2 cup(s) all-purpose flour

  6. 2 teaspoon(s) baking powder

  7. 1 1/2 teaspoon(s) baking soda

  8. 1 teaspoon(s) salt

  9. 1 1/2 cup(s) buttermilk

  10. 1/4 cup(s) canola oil

  11. 1 tablespoon(s) vanilla extract

  12. 1/2 cup(s) mini chocolate chips

  13. Chocolate Drizzle:

  14. 1/3 cup(s) mini chocolate chips

  15. 2 tablespoon(s) low-fat milk

Instructions Jump to Ingredients ↑

  1. To make cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.

  2. Beat egg whites in a large bowl with an electric mixer on low speed until foamy. Add 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).

  3. Combine remaining 1 cup sugar, flour, baking powder, baking soda and salt in another large bowl. Beat in buttermilk, oil, vanilla and a heaping spoonful of whites with mixer on medium speed. Fold in remaining whites and chocolate chips with a whisk. Scrape batter into prepared pan, smoothing top.

  4. Bake 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.

  5. To make chocolate drizzle: Combine chocolate chips and milk in a small saucepan. Heat over low heat, stirring, until chocolate is melted and mixture is smooth. Drizzle over cooled cake. Let stand for about 45 minutes before slicing.


Send feedback