Prep 10 mins
Cook 40 mins
Gift jar directions at bottom of the recipe - add onto a recipe card and attach to the gift! Or skip the gift making and indulge yourself with this treat!! NOTE: This recipe is to be prepared one QUART size wide mouth canning jar and will yield 12 servings.
- 2 1⁄2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons baking powder
- 1 cup sugar
- 1 cup semi-sweet chocolate chips
ADDITIONAL INGREDIENTS (to be added by the recipient)
- 2 eggs
- 1 cup sour cream
- 1⁄2 cup butter, softened
- 1 teaspoon vanilla extract
- Creating the Gift in a Jar:
- Wash and thoroughly dry a 1-quart wide-mouth canning jar.
- Layer the ingredients in the jar as listed above starting with the flour, cinnamon, baking soda, baking powder, sugar and then chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
- Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
- CHOCOLATE CHIP COFFEE CAKE GIFT TAG:
- Additional ingredients to be added by the recipient: 2 eggs, 1 cup sour cream, 1/2 cup butter, softened and 1 tsp vanilla extract.
- CHOCOLATE CHIP COFFEE CAKE INSTRUCTIONS:
- Preheat oven to 350.
- Place the eggs, sour cream, butter and extract in a large bowl and blend with an electric mixer set on low speed.
- Add the contents of the jar and continue to blend for 2 minutes.
- Pour the batter into a generously greased 9 x 13 inch pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool for 10 minutes in the pan, then remove the cake and cool completely on a wire rack.
- Store in an airtight container for up to 1 week.
I made this easy to prepare cake for a friend of mine for her bday. It came together quickly and baked up perfectly in the time given. The cake really rose a lot making it perfect for a bundt shape, Id say.
Everyone at the party loved the moist texture and the hint of cinnamon with the chocolate. I made two small cakes from half the recipe and 1 hour after cutting the first it was gone. :)
THANK YOU SO MUCH for sharing a keeper with us, Mom2Rose!
Made and reviewed for Aussie/Nz Recipe Swap #54 July 2011.
Update Feb/09: Just want to let you know that I have now sampled the finished product and it is very good indeed. We give it 4 1/2 stars. I had given the mix to my bachelor brother for Xmas. When he went to make it yesterday, he called me because the batter seemed too thick, more like cookie dough. So we decided that adding another 1/4 C of sour cream couldn't hurt anything, so he did. Well, we had it for dessert tonight at his house and really liked it. My brother said he preferred it the next day after it had been in the fridge as opposed to being served slightly warm. He did add icing to the top as well. I would make this again! Dec 20/08 I made these up for Christmas baskets. Usually, I would prepare it before giving as a gift, but am running out of time. I will update the rating once I bake it, but wanted to post a photo for you. Thx Mom2Rose