Recipe by Shellie
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 teaspoons
1 1/2 cups
semisweet chocolate chips
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.
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.
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.
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.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Chocolate Chip Cake I
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 202
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
Ice cream on a cookie crust topped with whipped cream, fudge, and cherries!
See how to make the best cupcake ever!
Blueberries, cinnamon-sugar, and pecans—wake up to a bite of the Big Yummy!