Chocolate Chip Cake
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.
Source: EatingWell Magazine, January/February 1999
Gallery
Recipe Summary
Ingredients
Directions
Tips
Equipment: 12-cup Bundt pan
Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Nutrition Facts
Per Serving:
235 calories; protein 4.1g; carbohydrates 41.1g; dietary fiber 1.1g; sugars 25.2g; fat 6.6g; saturated fat 2g; cholesterol 1mg; vitamin a iu 14.9IU; vitamin c 0.2mg; folate 59.6mcg; calcium 69.6mg; iron 1.3mg; magnesium 18.6mg; potassium 114.2mg; sodium 384.1mg; thiamin 0.2mg.
Exchanges:
3 other carbohydrate, 1 fat