Chocolate Chip Sour Cream Cake
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
butter
|
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| 2 | teaspoons |
sour cream
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 12 | ounces |
chocolate chips (semi-sweet)
|
|
| ¼ | cup |
cinnamon sugar
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
butter
|
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 1E+1 | ml |
sour cream
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
vanilla extract
|
|
| 346.8 | ml/g |
chocolate chips (semi-sweet)
|
|
| 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.
