i got the recipe for this cake from deb (from smitten kitchen, i need to send her a big giant hug or something for sourcing all her recipes) as i was perusing blogs for a nice little snack cake. i personally think that if a cake has sour cream incorporated into the mix, it will probably be pretty tasty and definitely moist. i have yet to be proven wrong, but as things go, i’m sure i will be and i do not look forward to that day. for now though, i think i’ll have another little piece.
chocolate chip sour cream cake
i followed this recipe exactly. it is pretty lovely and i think it could only be better with some walnuts sprinkled in with the chips…or pecans…or whatever you like. i also used a square pan and a loaf pan, since i wanted to give away the larger pan so as not to add to my growing chunkiness.
1 stick butter, at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
16 ounces sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
12 ounces chocolate chips
1/2 cup sugar
1 teaspoon cinnamon
preheat oven to 350F.
in a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. sift flour, baking soda and baking powder together into a separate bowl. alternately add sour cream and then dry ingredients into butter mixture. beat eggs whites until stiff, then fold into batter. mix last 1/2 cup sugar and cinnamon together in a separate, small dish.
in a greased 9×13 pan, pour in half of the cake batter. sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips. pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips.
bake for 40 to 50 minutes, or until a tester comes out clean.