I heard many rave reviews on this cake and could not wait to make it, literally, I ran to the kitchen, took inventory, and started baking. This cake is so easy to make. I mean really, it’s crazy. It is one of those recipes that I know I will make over and over again. It is perfect to have in my recipe box (blog) for those last minute desserts.
Source: Mel’s Kitchen Cafe
For the Cake Batter:
2 cups of Flour
1 1/2 cups of Sugar
2 teaspoons of Baking Powder
1/2 teaspoon of Salt
1 1/3 cups of Sour Cream
2/3 cup of Butter, softened
1 teaspoon of Vanilla Extract
1/2 teaspoon of Baking Soda
For the Middle & Top:
2 tablespoons of Cinnamon + 2 tablespoons of Sugar, combined
1 bag of Semi-Sweet Chocolate Chips, 12 oz.
First, preheat your oven to 350 degrees. Prepare a 9 x 13 inch baking pan with aluminum foil and spray with cooking spray.
Next, in a large mixing bowl combine all of the cake batter ingredients. Beat on low for 1 minute and then 3 minutes on medium speed. Pour half of batter into the pan; sprinkle half of the cinnamon-sugar mixture on top of the batter and then half of the chocolate chips. Pour the rest of the batter on top, and top with remaining cinnamon-sugar and chocolate chips.
Bake for 30-35 minutes, until the toothpick comes out with a few crumbs, you don’t want to over bake.
If you aren’t eating this fresh out of the oven, put a piece of the cake in the microwave for 15 seconds.
The Barbee Housewife