EatingWell_healthy_dessert_recipes_cookbook

Chocolate Chip Cake Makes: 16 servings Active time: 45 minutes Total: 2 hours Equipment: 12-cup Bundt pan Heart Health Diabetes Weight Loss Gluten Free This chocolate chip cake has an amazing moist, dense texture and a healthy profile with egg whites, buttermilk, canola oil and whole-wheat pastry flour. Plenty of chocolate chips give it rich flavor. Cake 4 large egg whites 1/4 teaspoon cream of tartar 11/2 cups sugar, divided 11/4 cups whole-wheat pastry flour (see Tip, page 3) 11/4 cups all-purpose flour 2 teaspoons baking powder 11/2 teaspoons baking soda 1/2 teaspoon salt 11/2 cups nonfat buttermilk (see Tip) 1/4 cup canola oil 1 tablespoon vanilla extract 1/2 cup mini chocolate chips Chocolate Drizzle 1/3 cup mini chocolate chips 2 tablespoons low-fat milk 1. To prepare 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 mediumhigh 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 the remaining 1 cup sugar, whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in another large bowl. With the mixer on medium speed, beat in buttermilk, oil, vanilla and a heaping spoonful of whites. Fold in the remaining whites and 1/2 cup chocolate chips with a whisk. Scrape the batter into the prepared pan and smooth the top