Tuesday, April 26, 2011

Cinnamon- Chocolate Chip Sour Cream Cake

I'm going to warn you right now- this cake is dangerous. Every time I pass it in the kitchen, those chocolate chips call to me- I take bits and pieces off the top until, before I know it, I've hand carved a crater into the side. It's delicious.

I made this baby Easter morning and the aroma of cake batter, chocolate, and cinnamon filled our house for hours. It was heavenly... which I found pretty fitting... it being Easter and all.


The Ingredients:
  • 1 stick of unsalted butter at room temperature
  • 1.5 cups of sugar
  • 3 eggs, separated
  • 1.5 teaspoons vanilla extract
  • 16 ounce sour cream (That's right- the whole tub! I used fat free to feel a little less guilty)
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1.5 teaspoons baking soda
  • 12 ounces chocolate chips
  • 1/2 cup of sugar
  • 1 teaspoon cinnamon
Preheat oven to 350 degrees.

In a large bowl, cream butter and sugar.


Then mix in the egg yolks and vanilla.Sift flour...

Baking Soda...

And baking powder together in a separate bowl.

Alternatively add sour cream and dry ingredients into butter mixture. Mmmmmm... so good


Beat egg whites stiff, then fold into batter.

Mix last half cup of sugar and cinnamon together in a separate, small dish.

In a greased 9" x 13" pan, pour in half of the cake batter.

Sprinkle the top with half of the cinnamon sugar mixture...

And half of the chocolate chips.

Pour remaining batter on top...

And repeat steps with the remaining cinnamon sugar and chocolate chips.

Bake 40- 50 minutes, or until tester comes out clean (40 minutes was good for us in the mtns). And out comes this mouth- watering, breakfast cake.

Serve your self a cup of coffee and get to work... eating that is



(Recipe from the Smitten Kitchen)

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