For the cake:
1 stick butter at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla
2 cups (16-ounces) sour cream
3 cups flour
1 teapoon baking powder
1 1/2 teaspoons baking soda
For the middle and top:
1 bag chocolate chips
1/2 cup sugar
2 teaspoon cinnamon
Preheat oven to 350 degrees. 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 40 minutes or until a toothpick comes out with only a few crumbs.
NOTES: Be sure to check this cake around the 30 minute mark as you don't want to over bake it. It was a super moist cake. After putting lid on this cake, the moisture made the crispy cinnamony top become moist. I liked it more crispy so not sure if baking it a little longer would help keep it crispy. But over all this was a good cake. A good cake recipe that was easy to make and great because I have all the ingredients on hand almost all the time so could be made spur of the moment if needed.
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