Thursday, October 23, 2008

Gregg's Very Most Favorite Can't Resist Chocolate Chip Sour Cream Cake

My fabulous, gorgeous, talented, youthful, vibrant, funny, caring and all-around wonderful sister, Cathy, gave me this recipe, which she makes for her husband, Gregg, who just happens to be an authority on anything chocolate.
I asked if I could post it because, as Cathy says "It's killer, and you will never smell such a heavenly aroma in your whole life as this cake baking in the oven. Not kidding."

Cake batter:
1 1/2 cups sugar
3/4 cup butter or margarine, softened
3 eggs
1 1/2 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups dairy sour cream

1/2 cup brown sugar, mixed thoroughly with 1 1/2 tsp cinnamon
mini chocolate chips (1 1/2 to 2 cups, depending on how much chocolate you like)

Heat oven to 350F. Grease & flour tube pan.
Beat sugar, margarine, eggs and vanilla in large mixer bowl on medium speed, scraping bowl occasionally, 2 minutes. Beat in flour, baking powder, baking soda and salt alternately with sour cream on low speed.

Spread 1/3 of batter in pan and sprinkle with 1/3 of cinnamon sugar and 1/3 of chips; do this two more times.
Bake until wood pick inserted in center comes out clean - about 1 hour.
Cool 10 minutes.

This recipe also works very well in a 9x13 pan or two 9x5x3 loaf pans (you would only do the layering procedure twice instead of 3 times).
Oh, and if you like bigger chunks of chocolatey-goodness in your cake, use regular sized chocolate chips instead of mini chips. Your call!

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