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Chocolate Chip Cake

Chocolate Chip Cake
Paula Nemzek for KCTS 9 Cooks

This delicious cake whips up pretty quickly. The hard part is waiting for the chocolate chips to cool off and harden.

Serves 16 to 20

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs, slightly beaten
  • 1 cup sour cream or yogurt
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 12-ounce bag semisweet chocolate chips

Butter and flour a tube pan or 9 x 13-inch pan. Preheat oven to 350 degrees.

Cream together butter and sugar. Add vanilla, eggs and sour cream and whip into the batter. All together, add flour, baking powder, baking soda and salt; mix until blended. (Hand mixing works just fine.) Reserving about 1/4 of the chocolate chips for the top of the cake, add remaining chips to the batter and fold in evenly.

Spoon dough (it will be thick) into the prepared pan and sprinkle reserve chocolate chips on top. Bake for 40 to 45 minutes, until a toothpick comes out clean.

Wait until cake is completely cooled and chips have hardened before removing from pan, unless it has a removable bottom.


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