CHOCOLATE CHIP CAKE

I don’t know that I’ve ever had a sheet cake this soft, this unique, this delicious.

If you haven’t made this chocolate chip cake, don’t wait any longer!

It is the perfect solution when you need a quick dessert fix for company or a Sunday night treat or for a potluck offering.

Not only is it ridiculously easy to make (one bowl!), it puts all the high-maintenance, 12-bowls-required cakes to shame with how moist and tender it is.

You can see from the quick video below how quickly it comes together!

A super simple vanilla cake batter is made (from scratch!), sprinkled with cinnamon and sugar, dotted with chocolate chips – and then those layers are repeated once more.

INGREDIENTS:
CAKE BATTER:

• 2 cups flour
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/3 cups sour cream
• 2/3 cup butter, softened
• 1 teaspoon vanilla
• 3 eggs
• 1/2 teaspoon baking soda

MIDDLE & TOP:

• cinnamon sugar (I keep my cinnamon and sugar in a glass shaker so I didn’t measure exactly how much I used – a guesstimate would be 2 tablespoons for each layer)
• 1 bag chocolate chips, divided

DIRECTIONS:

1. Preheat oven to 350 degrees (325 if using a glass pan). Grease a 9 X 13 pan with cooking spray. In a large bowl combine all of the cake batter ingredients. Mix for 1 minute at low speed; mix 3 minutes at medium speed. Pour 1/2 of batter into greased pan. Generously sprinkle cinnamon and sugar over batter making sure to get the corners and then sprinkle with 1/2 bag of chocolate chips. Pour remaining cake batter on top and spread across bottom layer. Repeat with cinnamon and sugar and chocolate chips. Bake for 30-35 minutes or until a toothpick comes out with only a few crumbs (don’t overbake or cake will be dry!).
2. ...............................

for full recipes please see : www.melskitchencafe.com

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