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Chocolate Chip Sour Cream Cake Recipe
Chocolate Chip Sour Cream Cake Recipe photo by Taste of Home

Chocolate Chip Sour Cream Cake Recipe

Read Reviews (1)
4.8 1
Publisher Photo
This cake delightfully combines the flavors of chocolate and cinnamon. Enjoy this dessert with dinner and use leftovers the next day as a handy snack.—Sue Reichenbach, Langhorne, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 8 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 3/4 cup semisweet chocolate chips
  • 1 teaspoon ground cinnamon

Nutritional Facts

1 serving (1 piece) equals 515 calories, 23 g fat (14 g saturated fat), 104 mg cholesterol, 278 mg sodium, 73 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition.
  2. Spread half of the batter into a greased 9-in. square baking pan. Sprinkle with the chocolate chips. Combine cinnamon and remaining sugar; sprinkle over chips. Spread with remaining batter.
  3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 8 servings.
Originally published as Chocolate Chip Cake in Taste of Home August/September 1998, p13

Nutritional Facts

1 serving (1 piece) equals 515 calories, 23 g fat (14 g saturated fat), 104 mg cholesterol, 278 mg sodium, 73 g carbohydrate, 2 g fiber, 7 g protein.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Chocolate Chip Sour Cream Cake(1)

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MY REVIEW
Reviewed Jul. 16, 2011

Really good warm, right out of the oven with a glass of milk! The cinnamon flavor comes through very well. I made it with dairy-free margarine and soy sour cream so my 5 year old son could have it and he loves it!

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