Sour Cream Chocolate Chip Cake II

Sour Cream Chocolate Chip Cake II

11

"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

servings 432 cals
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Original recipe yields 10 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

11
  1. 12 Ratings

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Most helpful positive review

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

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...

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!

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...

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 redu...

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 e...

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 wa...

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

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 afte...

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

Couple of substitutions/additions: 1. Used Chobani plain nonfat greek yogurt rather than sour cream. I use that substitution quite a bit to good effect. 2. Couldn't bare the thought of a vani...