Sour Cream Chocolate Chip Cake II Recipe -
Sour Cream Chocolate Chip Cake II Recipe

Sour Cream Chocolate Chip Cake II

Recipe by  

"Moist and delicious. It's one of the most favorite among friends and family. Use either one 8x8 inch pan or 4 mini-loaf pans."

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Ingredients Edit and Save

Original recipe makes 1 8x8 inch or 4 mini loaf pans Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch or 4 mini loaf pans.
  2. In a medium bowl, mix flour, soda, baking powder and baking soda. Set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla.
  4. Add flour mixture alternately with sour cream. Mix until well blended. Stir in chocolate chips.
  5. Make streusel mixture: In a medium bowl, mix walnuts, sugar and cinnamon together until blended.
  6. Pour in half the batter and sprinkle some streusel mixture across the pan (s). Add remaining batter and sprinkle streusel mixture on the top.
  7. Bake at 350 degrees F (175 degrees C). Bake 30 minutes for mini loaves and 45 minutes for 8x8 inch pan.
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Reviews More Reviews

Most Helpful Positive Review
May 29, 2003

Very good recipe. Cake is moist and rich. One thing the recipe does not mention which novice bakers, like myself, may not realize is to grease the pan. Other than that, delicious!

Most Helpful Critical Review
Jul 17, 2008

I followed the recipe exactly and the cake was a dissapointment. I will try again, but leave out the chocolate chips in the batter. I'll make more topping for the middle of the cake and the top.

Mar 28, 2011

This was absolutely amazing. Last week my huge Sams Club sized Sour cream expired. I didn't want to throw it out so I looked up some recipes. I added an extra scoop of sour cream trying to reduce the amount I had left. I also added in a pinch of cinnamon and pumpkin pie because I read it was kinda bland. So the cake was very moist. The chocolate chips went to the bottom so I flipped the piece of cake so the melted chips were like frosting but on the inside. Will be making it many times!!

May 19, 2009

This cake was very moist and tasty. I prepared mine in the 8x8 inch pan and had to increase the cooking time as the middle of the cake was not completely cooked after 45 minutes. I also made extra topping which gave the cake a little extra crunch. Will make this again.

Jan 19, 2011

This was really good as cupcakes for my kids. I misread and though it would be a chocolate batter with chocolate chips so when I got all of my ingredients out I realized it wasn't. I didn't want to look for another recipe so I added 1/2 cup cocoa powder and about another 1/3 cup of sour cream. Mine turned out nice and light and chocolatley and not crumbly like alot of cakes. I did not do the topper on here either. Since it was cupcakes I made a cream cheese icing. Was sooooo yummy with the icing.

Aug 29, 2002

My family thoroughly enjoyed this cake. Very moist and easy to put together. I made a double recipe and used my large loaf pans.

Mar 13, 2014

I haven't tasted this cake yet, but wanted to advise that this recipe should not be baked in a 8x8 pan. It's far too small and the middle of my cake is nearly raw and the edges super crisp after baking for 65 minutes. Next time I will try a 9x9.

Jan 28, 2013

I followed the recipe exactly and it was AMAZING! I made it in the 8x8 pan. So yummy and moist!


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  • Calories
  • 432 kcal
  • 22%
  • Carbohydrates
  • 52.3 g
  • 17%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 204 mg
  • 8%

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

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