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.

16 servings
Active Time: 45 minutes
Total Time: 2 hours

TIPS & NOTES
Make Ahead Tip: 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 super markets 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
Per serving: 234 calories; 6 g fat ( 2 g sat , 3 g mono ); 0 mg cholesterol; 41 g carbohydrates; 4 g protein; 2 g fiber; 296 mg sodium; 66 mg potassium.