7 egg whites
1/2 tsp. cream of tartar
1 c. sugar
2 c. all-purpose flour
1 c. sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
1/2 c. water heated with 1/2 c. non-dairy creamer
2 c. confectioners' sugar
1/4 c. softened butter
1/2 tsp. vanilla
2 to 3 tbsp. non-dairy creamer
1/4 c. semi-sweet chocolate pieces
2 tbsp. non-dairy creamer
1 tbsp. butter

Preheat oven to 350 degrees. Generously grease bottom of 13x9 inch pan. In large mixer bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 1 cup of sugar, beating until stiff. Set aside.

In small mixer bowl, combine flour, 1 cup sugar, baking powder and salt; mix well. Add vanilla and hot creamer/water mixture. Blend at low speed until moistened; beat 2 minutes at medium speed, scraping bowl occasionally. Pour over egg whites; by hand fold in carefully just until well combined. Pour batter into prepared pan, spreading to edges. Bake at 350 degrees for 30-35 minutes until top springs back when touched lightly in center. Cool completely.

Combine confectioners' sugar, 1/4 cup butter, vanilla and enough creamer to make thick frosting. Beat until creamy and spread on cake. Melt chocolate chips, 2 tablespoons creamer and 1 tablespoon butter together, and mix well. Drizzle over frosting. Cut into approximately 70 bars.