This cake? Oh, this cake. It is divine. Divine in it’s combination of flavors, divine in it’s ease, divine in it’s chocolatey-ness, divine in it’s moistness and mostly divine because my Aunt Marilyn sent it to me.
And her recipes never fail me. I mean, she has her own label over there to the right, you know she has to be awesome. The recipe originates from one of my Aunt’s friends, Monique, and I’m so glad that it came my way (thanks, Monique!).
This cake is perfect because not only does it taste delicious, but it is shockingly easy to throw together, AND it is made from scratch. The cinnamon sugar sprinkled in the middle and the top gives it a yummy texture against the soft crumb and melty chocolate chips. Perfect all by its lonesome or with a heaping scoop of vanilla ice cream – this cake is wonderful!
- 2 cups flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/3 cups sour cream
- 2/3 cup butter, softened
- 1 teaspoon vanilla
- 3 eggs
- 1/2 teaspoon baking soda
Middle & Top:
- cinnamon sugar (I keep my cinnamon and sugar in a glass shaker so I didn’t measure exactly how much I used – a guesstimate would be 2 tablespoons for each layer)
- 1 bag chocolate chips, divided
- Preheat oven to 350 degrees (325 if using a glass pan). Grease a 9 X 13 pan with cooking spray. In a large bowl combine all of the cake batter ingredients. Mix for 1 minute at low speed; mix 3 minutes at medium speed. Pour 1/2 of batter into greased pan. Generously sprinkle cinnamon and sugar over batter making sure to get the corners and then sprinkle with 1/2 bag of chocolate chips. Pour remaining cake batter on top and spread across bottom layer. Repeat with cinnamon and sugar and chocolate chips. Bake for 30-35 minutes or until a toothpick comes out with only a few crumbs (don’t overbake or cake will be dry!).
You can find complete recipes of this Chocolate Chip Cake in melskitchencafe.com