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1
For the cake:
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Preheat oven to 350F.
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3
Coat a 12-cup Bundt pan with cooking spray.
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4
Beat egg whites in a large bowl with an electric mixer on low speed until foamy.
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Add cream of tartar, increase speed to medium-high and beat until soft peaks form.
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6
Gradually add 1/2 cup sugar, beating until stiff but not dry (this can take up to 5 minutes).
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7
Combine the remaining 1 cup sugar, whole wheat pastry flour, all-purpose flour, baking powder, baking soda and salt in another large bowl.
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With the mixer on medium speed, beat in buttermilk, oil, vanilla and a heaping spoonful of whites.
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9
Fold in the remaining whites and 1/2 cup chocolate chips with a whisk.
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10
Scrape the batter into the prepared pan and smooth the top.
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11
Bake the cake until a wood stick inserted into it comes out clean, 40 to 50 minutes.
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12
Let cool in the pan on a wire rack for 10 minutes.
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13
Invert onto the rack and let cool completely.
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14
For the chocolate drizzle:
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Whisk together 13 cup chocolate chips and milk in a small saucepan.
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Heat over low heat, stirring, until the chocolate is melted and the mixture is smooth.
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17
Drizzle over the cooled cake.
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18
Serve immediately or let stand until the chocolate is set, about 45 minutes.
