Chocolate chip sour cream cake
As I write this, I’ve got a houseful of 10-year-old basketball players. Hard to believe I can find time to write a post, isn’t it?? I know! I’m really not neglecting them, but they are the most well-behaved bunch of kids ever! These boys spend a lot of time together – meeting 5 times a week for practices or games, but they don’t get any time to just hang out together. We decided to invite them all back to the house today for pizza and snacks. A little foosball. A little lego rock band. I also got to eavesdrop on a few very cute conversations. It’s been a blast.
I wanted to bake a cake for the party too, and chose this chocolate chip sour cream cake for a couple reasons. First, who doesn’t love chocolate chips? And second, it called for a 9×13″ pan, which is what I was looking for. No frosting was a perk too. Anyway, this cake turned out great. It’s really moist with a nice crunch from the cinnamon sugar. And the chocolate chips more than make up for having no frosting.
There are a lot of different bowls in play here…. sorry. But this cake tasted great and the kids loved it, so it was worth the extra dirty dishes.
Recipe: Chocolate Chip Sour Cream Cake
(inspired by this boston.com recipe)
1/2 c. butter, room temperature
2 c. sugar, divided
3 eggs, separated
16 oz. sour cream
1 1/2 tsp. vanilla extract
3 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
12 oz. semi-sweet chocolate chips
Preheat oven to 350 degrees. Coat a 9×13″ baking pan with cooking spray.
In a large bowl, cream butter and 1 1/2 c. sugar. Mix in egg yolks, sour cream, and vanilla.
In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Stir into the butter mixture.
Beat the egg whites until they hold stiff peaks, then fold into the batter. In a small bowl, mix the cinnamon with the remaining 1/2 c. of sugar. ***(I think this was too much cinnamon sugar mixture and I ended up not using it all.)***
Pour half the cake batter into the prepared pan. Sprinkle with half the chocolate chips and half the cinnamon sugar mixture. Pour the remaining cake batter on top and spread evenly. Top with more chocolate chips and the rest of the cinnamon sugar mixture.
Bake 40-45 minutes, or until a toothpick inserted in the center comes out clean.