Chocolate Chip Cake - Family Circle magazine
3 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup(2 sticks) unsalted butter, softened
1 cup plus 2 tbs granulated sugar
4 egg whites
3/4 cup buttermilk
1 cup mini chocolate chips
1 can chocolate frosting
additional chocolate chips
Heat oven to 325 degrees. Coat two 8" x 2" round cake pans with nonstick spray; line bottom of pan with waxed paper. Coat waxed paper with spray. Set aside until batter is ready.
Mix flour, baking powder, and salt in a small bowl. Set aside.
With mixer on medium speed, beat butter and granulated sugar in bowl until light. Add egg whites, one at a time, beating well after each addition.
On low speed, beat in flour mixture alternately with buttermilk, beating after each addition. Stir in 2/3 cup of the mini chips. Divide batter evenly between prepared pans. Spread level.
Bake at 325 degrees for 37 - 39 minutes, or until cake springs back when pressed. Cool in pans o a rack for 15 minutes. Invert cakes; remove pans and paper. Turn right side up; cool completely. Frost. Garnish with additional chocolate chips.