Growing up we always had some sort of “goodie” on our kitchen counter or dining room buffet for us to grab a bite of anytime throughout the day. Whether it was an Entenmann’s Crumb Cake, a homemade cake or cookies, or a jar of candy, we could always count on Mom have that treat for my sister, Dad and me. And these “goodies” also served many purposes. There was always enough for guests who would pop in for a visit or we needed to bring a piece to a friend or family in need. It always meant a great deal to us to provide loved ones with a special treat to enjoy or to take comfort in.
The Chocolate Chip Cake is one of those goodies I took with me and make all the time! I can’t remember where my Mom got this recipe, only just remembering having a recipe card for it in my mother’s recipe box. We always had semi-sweet chocolate chips in our pantry, sour cream in our refrigerator and all the other basic ingredients to make this cake at the drop of a hat!
The original recipe only fit an 8″x8″ pan, and we would run out of the cake in one day! So I adjusted it to fit a 9″ x 13″ pan, or a tube pan. It’s easiest when made in the 9″ x 13″ pan, though. You will love having this Chocolate Chip Cake around your house and I guarantee you your entire family will LOVE it! In my house, we are “sliver” people. We leave a knife in the pan, and when we walk by, we slice a “sliver”. For some reason, we feel like we aren’t eating as much as if we would just cut a piece and enjoy it at one sitting, but in actuality, I know we’re eating more. My hips can attest to that! Ouch!
I so hope you will make this chocolate chip cake and enjoy it the way my family and friends do! It’s a winner all year around!
Until next time…
Let’s Get Cookin’
Chocolate Chip Cake
- Hand or Stand Mixer
- 9" x 13" pan
- Two or three mixing bowls (if using a stand mixer, you only need two more mixing bowls)
- ¾ cup butter, softened
- 1 ½ cups sugar
- 3 eggs
- 1 ½ tsp vanilla
- 1 ½ cups sour cream
- 3 cups flour
- 2 ¼ tsp baking powder
- 1 ½ tsp baking soda
Cinnamon Sugar Chip Mix
- ¾ cup sugar
- 1 ½ tsp cinnamon
- 16 ounces semi-sweet chocolate chips
- Spray the 9" x 13" pan with non-stick cooking spray. Preheat oven to 350°.
- In a large bowl or stand mixer bowl, add butter and sugar and mix on medium until smooth.
- Add eggs one at a time and beat on low after each egg, blending until smooth.
- Add sour cream and vanilla, blending until smooth.
- Mix the cinnamon, sugar and chocolate chips mix in a bowl until the cinnamon is well blended in the sugar.
- In a separate mixing bowl, add flour, baking powder and baking soda, and blend together.
- Add 1/3 of the flour mixture to the wet ingredients and blend until smooth. Repeat with each third of the remaining flour mixture, mixing until all flour is incorporated into the wet batter.
- Spread 1/3 of the batter on the bottom of the pan. It is a little tricky as it tends to pull up as you spread it. Spread lightly and in short wisps.
- With a tablespoon, sprinkle 1/3 of the cinnamon sugar chip mixture on the batter, covering the entire top.
- Spread the remaining batter on top of the cinnamon sugar chip mixture. Again, spread in small wisps as the mixture tends to pick up easily.
- With a tablespoon, sprinkle the remaining cinnamon sugar chip mixture on to of the batter, covering the entire top.
- Place the cake pan in the oven and bake for 40 minutes. Check to see if the cake is done by using a cake tester in the center of the cake. If there is still batter on it when pulled out, cook the cake for another 5 minutes.
- Remove from oven and place on a cake rack to cool.
- Slice the cake in 12 square servings. Enjoy by itself or with whipped cream or vanilla ice cream.