This is a fabu chocolate chip cake. It bakes in an 8-inch square pan, so it’s perfect to make for no reason at all other than you want a piece of cake with your cup of tea.
The recipe I’m sharing with you comes from the magazine, “Every Day with Rachael Ray.” I subscribed to this mag many years ago when I actually read magazines.
The Husband and The Son request this cake frequently. They both claim it is their fave cake ever as they love chocolate chips, but don’t really groove on icing. Here you go.
Janet’s Chocolate Chip Cake
Course: DessertCuisine: AmericanDifficulty: Easy9
servings20
minutes35
minutesIngredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
1 teaspoon cinnamon
1 stick (4 ounces) unsalted butter, at room temperature
2 large eggs, at room temperature
1 cup sour cream
1 teaspoon pure vanilla extract
1 cup chocolate chips (about 6 ounces)
Directions
- Preheat the oven to 350°.
- Grease an 8-inch square baking pan.
- In a medium bowl, mix together the flour, baking powder, baking soda and salt. In a small bowl, combine 1/4 cup sugar and the cinnamon.
- Using an electric mixer, beat together the butter and remaining 1 cup sugar until fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the sour cream and vanilla.
- Fold in the flour mixture, in 2 parts, until just combined. (See video below)
- Pour half the batter into the cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter as evenly as possible over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.
- Bake until golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes.
