Chocolate Chip Cake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 bag Chocolate chips
  • 1 Cinnamon sugar
  • 2 cups Flour
  • 1/2 tsp Salt
  • 1 1/2 cups Sugar
  • 1 tsp Vanilla

• Dairy

  • 2/3 cup Butter
  • 1 1/3 cups Sour cream

Found on melskitchencafe.com

Ingredients

• 2 cups flour
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/3 cups sour cream
• 2/3 cup butter, softened
• 1 teaspoon vanilla
• 3 eggs
• 1/2 teaspoon baking soda
• cinnamon sugar (I keep my cinnamon and sugar in a glass shaker so I didn’t measure exactly how much I used – a guesstimate would be 2 tablespoons for each layer)
• 1 bag chocolate chips, divided

Directions

• Preheat oven to 350 degrees (325 if using a glass pan). Grease a 9 X 13 pan with cooking spray. In a large bowl combine all of the cake batter ingredients. Mix for 1 minute at low speed; mix 3 minutes at medium speed. Pour 1/2 of batter into greased pan. Generously sprinkle cinnamon and sugar over batter making sure to get the corners and then sprinkle with 1/2 bag of chocolate chips. Pour remaining cake batter on top and spread across bottom layer. Repeat with cinnamon and sugar and chocolate chips. Bake for 30-35 minutes or until a toothpick comes out with only a few crumbs (don’t overbake or cake will be dry!).
• This cake is served best the same day it is made…and I enjoy it slightly warm but if you have leftovers, it does wonders to warm each piece up slightly in the microwave (about 10 to 15 seconds) before serving again.