Sour Cream Chocolate Chip Cake I Recipe - Allrecipes.com
Sour Cream Chocolate Chip Cake I Recipe

Sour Cream Chocolate Chip Cake I

Recipe by  

"I taught my daughter to make this when she was three. It has become our signature cake with her friends, and mine as well. This recipe is so easy and so good. Could be topped with cinnamon sugar, if desired."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pan Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.
  2. In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
  3. In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and mix well. Add flour mixture and mix thoroughly.
  4. Pour batter into 9 inch pan and bake at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and springy on the top.
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2004

My family loved this cake. I am not a chocolate chip fan but I liked this recipe because it was easy to make, no frosting is required or desired(makes it easy to transport in bag lunches or for picnic lunches). "Cake in the hand",no fork required! Do not forget to add the vanilla that is mentioned in the ingredients but neglected in the directions.

 
Most Helpful Critical Review
Jul 02, 2011

I was so excited about this recipe. I chose to make this into cupcakes, and they were not nearly as moist as I thought they would be. With the butter and sour cream, I was expecting a moist, flavorful cupcake. But they were rather dry and crumbly. Cupcakes usually don't last that long around here, but these were still here days after I made them.

 
Jan 27, 2004

This was a quick and easy recipe. I used a 11x7 pan, and mixed semi-sweet and milk chocolate chips, then sprinkled with powdered sugar after baking. I didn't make any adjustments to baking time and it was perfect. Great snack cake.

 
Jan 16, 2003

It came out quite well, like a tasty coffee cake. I made it with half chocolate chips and half butterscotch, and it was brilliant. However, I did have to bake it at least 15 minutes more than the specified time.

 
Jan 25, 2004

Well, I bake alot but for some reason when the recipe called for a 9 in pan, I used a 9 in round pan, what a mess in the oven, next time I will realize that the pan is too full...just one of those days for me........BUT the rest of the cake that stayed in the pan was great, deformed, but wonderful taste. Thanks a bunch...hope everyone else has better luck then I did!

 
Dec 23, 2003

this cake was *very* easy and turned out fabulous. perfect with coffee. i dusted the top with a little powdered sugar to give it a finished look, but honestly, it didn't even need it. it's just sweet enough, but not over the top - perfect. i will definitely make this one again! and as to the extra 15 minutes of cooking time that others said it needed.. it ended up done for me in a little less than the 30 minutes alotted, but i use the heavy dark colored bakeware which may have contributed to that.

 
Feb 21, 2005

Great. Moist. Spongy. Not too sweet, but perfect amount of chocolate. Don't forget to add the vanilla to the wet mixture. I used low fat sour cream and it worked out wonderfully. Will definitely make again.

 
Feb 09, 2004

I made this cake to serve with coffee after our Christmas Eve meal. It was great! It was the perfect ending to a big meal - not too sugary sweet. I got lots of compliments. It's not a "pretty" cake, so I pre-sliced it into rectangles & served it with a dollop of freshly made, barely sweetened whipped cream. I will definitely be making this cake again & again.

 

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Nutrition

  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 51.4 g
  • 17%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 22.5 g
  • 35%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 325 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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