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    You are in: Home / Recipes / Sour Cream Chocolate Chip Cake Recipe
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    Sour Cream Chocolate Chip Cake

    Sour Cream Chocolate Chip Cake. Photo by Katzen

    1/3 Photos of Sour Cream Chocolate Chip Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    Annacia's Note:

    Here's a simple to make but very yummy cake. Who doesn't love chocolate chips?

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    Units: US | Metric




    1. 1
      Preheat oven to 350°F Butter a 10- to 12-cup Bundt pan; dust with flour.
    2. 2
      For topping:.
    3. 3
      In a medium bowl, combine brown sugar, chocolate chips, chopped pecans, and cinnamon, and set aside.
    4. 4
      For batter:.
    5. 5
      Sift flour, baking powder, and baking soda into a medium bowl and set aside.
    6. 6
      Using an electric mixer, cream butter and sugar until completely blended.
    7. 7
      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.
    8. 8
      Stir in the cinnamon and vanilla and mix until batter is well blended.
    9. 9
      Sprinkle whole pecans on the bottom of the prepared pan.
    10. 10
      Evenly distribute 1/4 cup of topping in the pan.
    11. 11
      Fold the remaining topping into the batter until mixed well.
    12. 12
      Pour the batter into the pan, spread evenly, and bake 35-40 minutes.
    13. 13
      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.
    14. 14
      Cool the cake for at least 20 minutes in the pan.
    15. 15
      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.
    16. 16
      Invert the plate and pan at the same time and place on a flat surface.
    17. 17
      Using pot holders, slowly raise the pan so that the cake stands upright on the serving plate.
    18. 18
      Sprinkle with powdered sugar to decorate.
    19. 19
      Note: This cake freezes well and may be made up to two days in advance.

    Ratings & Reviews:

    • on June 06, 2010


      Delicious and simple! As Hokies said, the batter is thick, but turns out moist and perfect. Mine took an extra 10 minutes to bake, not sure if that's just my oven, though. I sprinkled it with powdered sugar - cocoa would be lovely, too! Thanks, Annacia! Tagged in 1-2-3 Hits.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2009


      Fabulous cake my dear Annacia! The batter was quite thick so I thought I had errored in some fashion but the cake turned out perfectly. With your permission I used almonds in place of the pecans and boy does that give this a great flavor. We all loved that the nuts and chocolate were not just a topping but there was some sprinkled through the whole cake - that takes this recipe over the top! Dusted with powdered sugar before serving. Absolutely delightful treat! Tagged this in Newest Zaar from the Cooking With Friends forum.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sour Cream Chocolate Chip Cake

    Serving Size: 1 (123 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 495.3
    Calories from Fat 263
    Total Fat 29.2 g
    Saturated Fat 13.3 g
    Cholesterol 64.0 mg
    Sodium 232.1 mg
    Total Carbohydrate 58.0 g
    Dietary Fiber 3.6 g
    Sugars 37.2 g
    Protein 6.1 g

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