This cake has less cholesterol and sugar and more whole wheat flour than a traditional cake but you'd never know it. And it has chocolate!
1/2cuppacked brown sugar
1 1/2teaspoonsbaking soda
1 1/4cupsall-purpose flour
1cupmini 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