2/3 c butter, softened
1 ¾ c sugar
3 c sifted flour
3 ½ tsp baking powder
¾ tsp salt
1 1/3 c milk
1 tsp vanilla
1 tsp almond extract
1 c chocolate chips
4 egg whites (1/2 cup)
In a large bowl, cream butter and sugar until light and fluffy. Sift together dry ingredients; add alternately to creamed mixture with milk. Add vanilla and almond extract. Stir in chocolate chips. In a small bowl, beat egg whites until stiff peaks form. Gently fold into creamed mixture. Bake in a greased and floured Bundt pan at 350 for 50 minutes or until cake tests done. Cool in pan for 10 to 15 minutes; turn out on a wire rack to complete cooling. Top with a chocolate or vanilla glaze.
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