COFFE CAKE ,CHOCOLATE CHIP CAKE

  • Yield 16 servings

Ingredients

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 teaspoon vanilla
1/2 cup mini chocoate chips
1/3 cup mini chocolate chips
2 tablespoons milk

Instructions

To make cake:

Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.

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).

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.

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.

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.

Comments

Follow

Get every new post delivered to your Inbox.

Join 179 other followers