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.
click on title of post and then click on print button
No comments:
Post a Comment