My Mom's Extraordinary Chocolate Chip Cake

Directions

Position the oven rack in the middle of the oven and preheat to 325℉ (160℃).

Butter an 11×7×1¾ inch baking pan.

Put the flour, brown sugar, and cinnamon in the large bowl of an electric mixer and mix on low speed for 15 seconds.

Add the butter and mix until the butter pieces are the size of peas, about 1 minute.

You will see loose flour. Mix in the egg.

The mixture will still look dry. Rub any lumps out of the baking soda and gently mix the baking soda into the sour cream.

Stir the sour cream mixture and the milk, if used, into the batter.

Stir just until the batter is evenly moistened.

Stir in the chocolate chips. The batter will be thick.

Spread the batter in the prepared baking pan.

Bake about 40 minutes.

To test for doneness, poke with a toothpick. It should come out clean with a few crumbs adhering to it.

Cool the cake thoroughly in the baking pan on a wire rack.

Then center of the cake will sink slightly.