Instructions

Preheat oven to 350
1. Grease & flour 2 8 inch pans**
3. Beat the egg white until stiff but not dry. Set aside.
5. On medium speed, cream butter. Gradually add sugar and
6. beat until light. Add vanilla & mix. Add yolks, one at
7. a time, beating after each addition.
9. In another bowl, combine dry ingredients.
11. Add flour mixture to butter mixture alternately with
12. buttermilk, beginning and ending with flour. Mix just
13. until smooth. Fold in egg whites, then stir in
14. chocolate chips.
16. Pour into pans, bake 35-45 minutes.
18. *I use the mini chocolate chips, they stay suspended
19. in the batter better than the large, but you will have
20. more chocolate in the cake, so you can cut back by 1/4
21. to 1/2 cup if you like.
23. **The recipe calls for 8″ x 2″ pans but you may also be able to use 9″
24. - I usually have batter leftover for a skinny 6″ cake
25. for snacking.