CHOCOLATE CHIP SOUR CREAM CAKE
This cake delightfully combines the flavors of chocolate and cinnamon. Enjoy this dessert with dinner and use leftovers the next day as a handy snack.-Sue Reichenbach, Langhorne, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. , Spread half of the batter into a greased 9-in. square baking pan. Sprinkle with the chocolate chips. Combine cinnamon and remaining sugar; sprinkle over chips. Spread with remaining batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 515 calories, Fat 23g fat (14g saturated fat), Cholesterol 104mg cholesterol, Sodium 278mg sodium, Carbohydrate 73g carbohydrate (47g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE CHIP SOUR CREAM CAKE
I've been making this cake for years. It's a wonderfully moist pound cake, with chocolate chips . . . definitely not a low cal recipe! This recipe freezes extremely well.
Provided by Galley Wench
Categories Dessert
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cream sugar and butter.
- Beat in eggs.
- Sift together dry ingredients.
- Alternately add dry ingredients and sour cream to mixture.
- Stir in vanilla, nuts and chocolate chips.
- Pour into well greased 10" tube pan.
- Bake at 350 degrees for 1 hour 15 minutes or until done.
- Cool before removing from pan.
SOUR CREAM CAKE WITH CHOCOLATE CHIPS
This is from German grandmom's recipe book, my family has been making it for years and it's quick and simple.
Provided by morgainegeiser
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Coat a 9 X 13 inch pan with cooking spray.
- In a large bowl, combine flour, 1 1/2 cups sugar, baking powder, baking soda, salt, sour cream, butter, vanilla and eggs. Blend at low speed of electric mixer for 3 minutes.
- Pour one-half of the batter into prepared pan. Combine the remaining 1/2 cup sugar and cinnamon. Sprinkle one-half of sugar mixture and one-half chocolate chips over batter. Repeat with remaining batter, sugar mixture and chocolate chips.
- Bake 35 to 40 minutes or until a wooden toothpick comes out clean. Remove from oven and cool on wire rack.
CHOCOLATE CHIP SOUR CREAM SNACK CAKE
In this loose interpretation of my mom's chocolate chip-sour cream bundt cake, sweet rice flour, all-purpose flour and a healthy amount of sour cream combine to create a rich, plush cake with a moist and structured crumb. Baked in a versatile 8-inch square pan and generously studded with melty semisweet chocolate chips, this snackable cake is simple but surprisingly decadent, a reminder that at the end of the day, cake should taste good and be a joy to eat. Enjoy a homey, comforting slice with your fingers or a fork - there are no rules here.
Provided by Joy Cho
Time 1h45m
Yield 16 servings (one 8-inch square cake)
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
- Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
- Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
- Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.
CHOCOLATE CHIP CAKE
Provided by judith
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F/180°C. Grease a 9x5-inch loaf pan. Set aside.
- In a medium bowl sift together flour, baking powder, and salt. Set aside.
- Note: In this step it's possible to whisk the ingredients in the same order with a hand whisk instead of using a mixer. Mixing the ingredient slowly and with the paddle attachment in the mixer gives the cake a more 'cakey', light texture. In this case there's no need to mix for a few minutes, mix only until the ingredients are combined.In a medium bowl using a mixer fitted with the paddle attachment, beat butter, oil, and sugar on medium speed for about 4 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add eggs and vanilla extract and beat until combined. On low speed, beat in flour mixture in 3 additions, alternating with the buttermilk (or sour cream/heavy cream) in 2 additions, starting and ending with the flour. Mix in chocolate chips. Once all is added, be careful not to overmix the batter.
- Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top browns too quickly while baking, cover pan loosely with aluminum foil. Allow cake to cool completely on a wire rack.
- Store cake at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature.
BANANA CHOCOLATE CHIP SOUR CREAM LOAF CAKE
This is a wonderful, moist banana cake. This can also be made in mini loaf cake pans also, they freeze very well. This cake is even better the next day.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h40m
Yield 1 9x5 inch loaf cake
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees F.
- Grease a 9 x 5-inch loaf pan OR 3 mini loaf pans.
- In a bowl, cream together the butter or margarine and the sugar, until light and fluffy.
- Add in the eggs and the salt; beat until well mixed.
- In a small bowl, dissolve the baking powder and the baking soda in the sour cream, and add to the creamed mixture; mix well until blended.
- With a wooden spoon, stir in the banana pulp.
- Gradually, add in the flour mixture, vanilla; mix well with a wooden spoon, until well combined.
- Add in the chocolate chips, and the chopped nuts (if using).
- Transfer the batter into a prepared baking pan.
- Bake for 1-1/2 hours (for 9x5" baking pan), or until cake test done.
- For the mini loaf pans, bake for 45-50 minutes, or until they test done.
CHOCOLATE CHIP SOUR CREAM CAKE
This is a very fast and easy cake to make.
Provided by Arlene
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg.
- Sift flour, baking powder, and baking soda together in a bowl. Pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated. Fold chocolate chips into the batter. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 72.7 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 15.4 g, Sodium 342.1 mg, Sugar 44.7 g
SOUR CREAM CHOCOLATE LAYER CAKE
Make and share this Sour Cream Chocolate Layer Cake recipe from Food.com.
Provided by truebrit
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.
- Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled).
- Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute.
- Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally.
- Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans.
- Bake in a preheated 350 degree F.
- Oven for 35 minutes or until cake tests done.
- Cool in pans on racks for 10 minutes.
- Remove from pans and cool completely on the racks.
- Place one cake layer on serving plate.
- Spread with Sour Cream / Chocolate Frosting.
- Top with second cake layer.
- Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting.
- SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well.
- Add chocolate which has been melted and cooled and vanilla.
- Beat until smooth.
- Try this little trick when making this cake.
- Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife.
- Place the trimmed side down (layer should be upside down).
- Then frost between layers and place the other layer on right side up and finished frosting.
- It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate.
- Also the trimmings are great eating just plain for the cook or for the kids.
Nutrition Facts : Calories 546.6, Fat 23.8, SaturatedFat 12.9, Cholesterol 57, Sodium 421.9, Carbohydrate 84.9, Fiber 3.3, Sugar 63.7, Protein 5.9
SOUR CREAM CHOCOLATE CHIP CAKE
Make and share this Sour Cream Chocolate Chip Cake recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Butter a 10- to 12-cup Bundt pan; dust with flour.
- For topping:.
- In a medium bowl, combine brown sugar, chocolate chips, chopped pecans, and cinnamon, and set aside.
- For batter:.
- Sift flour, baking powder, and baking soda into a medium bowl and set aside.
- Using an electric mixer, cream butter and sugar until completely blended.
- Beat in eggs and then sour cream until the mixture is creamy and smooth, slowly add the sifted dry ingredients, making certain to scrape the sides of the bowl into the mixture.
- Stir in the cinnamon and vanilla and mix until batter is well blended.
- Sprinkle whole pecans on the bottom of the prepared pan.
- Evenly distribute 1/4 cup of topping in the pan.
- Fold the remaining topping into the batter until mixed well.
- Pour the batter into the pan, spread evenly, and bake 35-40 minutes.
- To test that the cake is done, insert a tester into the center, if the cake is done, it will come out clean, without any batter sticking to it.
- Cool the cake for at least 20 minutes in the pan.
- Once the cake has cooled, put a plate or serving piece you will use upside down on top of the cake pan, so that the face of the plate covers the open portion of the cake pan completely.
- Invert the plate and pan at the same time and place on a flat surface.
- Using pot holders, slowly raise the pan so that the cake stands upright on the serving plate.
- Sprinkle with powdered sugar to decorate.
- Note: This cake freezes well and may be made up to two days in advance.
SOUR CREAM CHOCOLATE CHIP CAKE I
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.
Provided by Shellie
Categories Desserts Chocolate Dessert Recipes
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.
- In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
- In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and vanilla extract; mix well. Add flour mixture and mix thoroughly.
- Pour batter into 9 inch pan and bake at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and springy on the top.
Nutrition Facts : Calories 414 calories, Carbohydrate 51.4 g, Cholesterol 79.7 mg, Fat 22.5 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 13.5 g, Sodium 325.4 mg, Sugar 32.6 g
WORLD'S BEST CHOCOLATE SOUR CREAM CAKE
This recipe comes from "Rosie's All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book" and is perfect in every way. It has been THE chocolate cake recipe in our house for better than a decade.
Provided by Lisa Lynn
Categories Dessert
Time 55m
Yield 1 2layer cake
Number Of Ingredients 9
Steps:
- Preheat oven to 345 degrees.
- Lightly grease 2 8" layer cake pans Melt the chocolate- set aside Sift sugar, flour, baking soda and salt togather into a large mixing bowl In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended.
- Add the eggs one at a time and beat just until smooth Add the chocolate and mix until until the batter in a uniform color.
- Divide the batter evenly and pour into prepared pans Bake until the cake springs back to the touch.
- Do not wait for a crust to form.
- 35-38 minutes.
- Cool, frost, enjoy!
SOUR CREAM CHOCOLATE CHIP LAYER CAKE
Make and share this Sour Cream Chocolate Chip Layer Cake recipe from Food.com.
Provided by Sam 3
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Lightly grease 2 8in cake pans.
- Stir flour with baking powder, baking soda and salt.
- Beat butter with brown sugar in a separate bowl until light and fluffy.
- Beat in eggs, one at a time, add vanilla.
- Whisk 1/2 cup sour cream with milk.
- On low speed, alternately beat in flour and sour cream mixtures, in 2 additions, until batter is smooth.
- Stir in 3/4 cup chocolate chips until evenly distributed.
- Divide batter equally between the prepared pans.
- Bake 25 minutes or until a toothpick inserted in the center of each cake comes out clean.
- Cool 10 minutes, turnout onto rack to cool completely, once cooled, cut each cake into 2 layers.
- Melt remaining chocolate chips in the microwave on med for 1-2 minutes, stirring every 30 seconds.
- Stir in remaining sour cream, beat until fluffy. Chill 15 minutes or until frosting is smooth and approx as thick as peanut butter.
- Use to frost layers and top of cooled cake.
Nutrition Facts : Calories 789, Fat 43.8, SaturatedFat 26.4, Cholesterol 114.7, Sodium 469.4, Carbohydrate 99.6, Fiber 4, Sugar 64.9, Protein 8.8
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