CHOCOLATE CHIP CAKE
- Recipe By : FAMILY CIRCLE
- Serving Size : 12 Preparation Time :0:00
- Categories : Cakes
- Amount Measure Ingredient -- Preparation Method
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter -- softened
- 1 cup + 2 tbs granulated sugar
- 4 egg whites
- 3/4 cup buttermilk
- 1 package miniature chocolate chips -- 12 oz.
- 1 1/3 cups confectioner's sugar
- 2/3 cup heavy cream
Heat oven to 325. Coat two 8 x 2 inch straight sided 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 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 for 37-39 minutes, or until cakes spring back when pressed. Cool in pans on a rack for 15 minutes. Invert cakes; remove pans and paper. Turn right side up; cool completely.
Place remaining chips (1 1/3 cups) in a glass bowl. Microwave on high 30 seconds and stir. Heat 45 seconds more; stir until smooth. Set aside. In large bowl beat together confectioner's sugar and heavy cream until well blended, 1 minute. Beat in half of the melted chocolate, then the remainder. Beat 1 minute, until shiny, smooth and good spreading consistency, scraping down bowl halfway through.
Place one cake layer on a pedestal or platter. Spread with 2/3 cup frosting. Top with second cake layer. Spread side and top of cake with remaining frosting.