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Chocolate Chip Sour Cream Cake

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Recipe

 
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
¼ pound butter
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1 cup sugar
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2 large eggs
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1 cup sour cream
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2 teaspoons sour cream
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2 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon vanilla extract
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12 ounces chocolate chips (semi-sweet)
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¼ cup cinnamon sugar
*

Ingredients

Amount Measure Ingredient Features
113.4 g butter
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237 ml sugar
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2 large eggs
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237 ml sour cream
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1E+1 ml sour cream
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473 ml all-purpose flour
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5 ml salt
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5 ml baking powder
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5 ml baking soda
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5 ml vanilla extract
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346.8 ml/g chocolate chips (semi-sweet)
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59 ml cinnamon sugar
*

Directions

Cream the butter and sugar.

Add the eggs, one at a time.

Add the sour cream and vanilla.

Beat until well blended.

Sift together the dry ingredients.

I usually just blend them instead of sifting.

Add them to the creamed mixture.

Mix well .

Spoon about ½ the batter into a greased 10 inch tube pan.

Sprinkle batter with Chocolate Chips.

I use enough to ALMOST cover the batter.

Spoon the rest of the batter over the Chocolate Chips.

Sprinkle with remaining Chips and Cinnamon sugar.

Bake at 350℉ (180℃) for 40 to 45 minutes or until cake tester comes out clean.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 292g (10.3 oz)
Amount per Serving
Calories 109347% from fat
 % Daily Value *
Total Fat 58g 89%
Saturated Fat 34g 172%
Trans Fat 0g
Cholesterol 193mg 64%
Sodium 965mg 40%
Total Carbohydrate 47g 47%
Dietary Fiber 5g 22%
Sugars g
Protein 29g
Vitamin A 24% Vitamin C 1%
Calcium 14% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

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