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chocolate chip sour cream cake

January 14, 2011

As most of you probably know, Chris is awesome. I wanted to make something truly wonderful to break in the awesomeness he got me for Christmas, and I knew this cake, as something I’ve made every winter for the past couple of years, would fit the bill.

There’s a reason I make this every year. It is soooo freakin’ good. The cake itself is cushy and soft and not overly-sweet, studded with chocolate chips. The cinnamon-sugar swirl/topping adds just a bit of specialness setting it apart from a plain chocolate chip cake.

Plus, when it’s been cut up into squares, it fits perfectly into the Tupperware I brought up for a skiing weekend, during which we demolished the whole cake. Nicely done, Smitten Kitchen—and Lola!

Chocolate Chip Sour Cream Cake
1 stick butter, at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
16 oz. sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
12 oz. chocolate chips
1/2 cup sugar
1 teaspoon cinnamon

1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. Sift flour, baking soda, and baking powder together into a separate bowl. Alternately add sour cream and then dry ingredients into butter mixture. Beat egg whites until stiff, then fold into batter. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish.
3. In a greased 9-by-13-inch pan, pour in half of the cake batter. Sprinkle the top with half the cinnamon-sugar mixture and half of the chocolate chips. Pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips.
4. Bake for 40-50 minutes, or until a tester comes out clean.

Source: Smitten Kitchen

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