Chocolate Chip Cake

*Chocolate Chip Cake*
Makes one 8 inch square cake

This is a tasty amd moist white cake, just stogged full of delicious milk chocolate chips.  If you are feeling really indulgent you can replace the chocolate chips with the same amount of good quality milk chocolate cut into bits. My favourite it Green and blacks.  The icing does call for raw egg yolk, so if you are making this cake for the elderly or the very young, I would replace it with a plain vanilla buttercream icing.

for the Cake:
1/2 cup butter, softened
3/4 cup sugar
2 cups flour
3 tsp baking powder
1 tsp vanilla
3 egg whites, beaten stiff along with 1/4 cup sugar
3/4 cup milk
3 ounces milk chocolate chips (Or an equivalent amount of good quality milk chocolate,
such as Green and Black's, chopped into small bits) (Remove 1 TBS of the flour before mixing it with the
baking powder and stir this into the chocolate chips so that they don't sink when baking)
for the Icing:
1/2 cup butter, softened
1 1/2 cup icing sugar
3 egg yolks
1 tsp vanilla

Pre-heat the oven to 180*C/350*F.  Grease an 8 inch square pan and then line it with parchment paper.  Grease again and then set it aside.

Cream the butter and sugar together until light and fluffy.  Whisk together the dry ingredients.  Add them to the creamed mixture, alternately, beginning and ending with the dry.  Carefully fold in the beaten egg whites.  Fold in the chocolate chips, along with any flour residue.  Spread the batter into the prepared pan and then bake for 30 to 35 minutes, or until the centre springs back when lightly touched and a toothpick inserted in the centre comes out clean.  Be careful not to overbake it.  Let sit in the pan for about 10 minutes before removing it completely to a wire rack to cool  before icing.

To make the icing, cream the butter until light.  Beat in the remaining ingredients, beating until light and fluffy.  Spread on top of the cooled cake.