Chocolate Chip Bundt Cake

4 large Egg Whites

¼ tsp. Cream of Tartar

1 ½ C. Sugar

2 ½ unbleached All-Purpose Flour

2 tsp. Baking Powder

1 ½ tsp. Baking Soda

1 tsp. Salt

1 ½ C. Buttermilk

¼ C. Canola Oil

1 T. Vanilla Extract

1 C. mini Dark Chocolate Chips, divided

2 T. 1% Milk

 

Preheat oven to 350.  Lightly oil a 12 C. bundt pan. In a large bowl, beat egg whites with electric mixer on low speed until foamy.  Add cream of tartar, increase speed to medium high and beat until soft peaks form.  Gradually add ½ C. sugar, beating until stiff, but not dry, about 5 minutes.  In another bowl, combine remaining C. sugar with flour, baking powder, baking soda and salt.  With mixer on medium speed, beat in buttermilk, oil vanilla, and a heaping spoonful of egg whites.  Fold in remaining egg whites and ½ C. chocolate chips.  Scrape batter into prepared pan, smoothing top.  Bake for 40 to 50 minutes, until skewer inserted in center comes out clean.  Let cool in pan on a wire rack for 10 minutes.  Invert onto rack and let cool completely.  To make icing, combine 1/3 C. chocolate chips with milk in small saucepan.  heat over very low heat, stirring until chocolate is melted and mixture is smooth.  Drizzle over cake and let stand about 30 minutes before slicing.