How in the world could you improve on chocolate chip cake? Make it healthier, of course! This recipe is certain to be one of your favorites, because it allows you to indulge in one of life’s simple pleasures without having all of the guilt associated with it. Eat away chocolate lovers, it’s good for you!
This cake meets all of the criteria that makes it a favorite at my home. It is moist, delicious and it contains chocolate. The fact that it is healthier than a normal chocolate cake is something that I choose to keep to myself.
1 cup egg beaters
1/2 cup packed brown sugar
1/2 teaspoon salt
1/4 cup vegetable oil
1 tablespoon vanilla extract
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup whole-wheat flour
1 1/4 cups all-purpose flour
1 cup sparkling water
1 cup mini chocolate chips, divided
Preheat oven to 350°F. Coat a 12-cup Bundt pan with nonstick cooking spray with flour.
Whisk egg beaters in a large bowl with a whisk. Gradually add the sugar and whisk until smooth. Whisk in salt, oil, and extract. Whisk in baking powder and baking soda.
Stir in whole wheat and all-purpose flour. Add sparkling water and stir gently until just mixed. Stir in 1/2 cup chocolate chips. Pour into prepared pan.
Bake for about 30-35 minutes until a toothpick comes out clean. Cool completely in pan before removing to a serving plate.
Optional garnish: melt 1/2 cup mini chocolate chips in a microwave safe bowl. Heat on 50% power in 30 second increments, stirring between each, until melted and smooth. Place in a ziploc bag with a tip cut off and drizzle