Sour Cream Chocolate Chip Cake

For as long as I can remember my mom has been making this cake.  This was the dessert that, when I was young, kept me sneaking into the kitchen to trim the slightest of pieces off the cake, hoping she wouldn’t notice and somehow punish me with her evil dietician ways (kind of like this time I tried to masking tape shut a bag of chocolates, but that’s a whole other story…).

For any students who may read my blog, this chocolate chip cake is actually the most easy dessert in the world.  If you’re ever having any sort of guests over, or just wanting to plain out spoil yourself, this cake is decadent, moist and delicious – the perfect fix for both chocolate and cake cravings alike.  As an added bonus, any leftovers (hmmph, yeah right) also freeze wonderfully, and can be pulled out of the freezer last minute to stifle any midnight sugar cravings.

The three pictures you see below were again taken on the deck of my Sudbury home.  It’s quite different than taking pictures on my shaded Ottawa patio, and I was happy to have the bright evening light photograph in my favour.

Since this is a recipe that requires typing, I’ll post it right under the pictures!  Also, wondering where the hell you’re going to get a bundt pan?  Try rummage sales (where I got my vintage forrest green one) or Value Village.  Always an adventure.

– 1 cup melted butter (or half butter, half margarine)
– 2 eggs
– 1 1/2 cups of granulated sugar

1 cup of sour cream
– 2 tablespoons of milk
– 1 tablespoon of vanilla
– 2 cups of flour
– 2 teaspoons of baking powder
– 1 teaspoon of baking soda
– 1 cup of chocolate chips

Blend ingredients together well.  Pour batter into a greased and floured bundt pan.  Bake at 350 for 45-50 minutes or until toothpick inserted comes out clean and cake springs back when touched.

Voila (wasn’t that easy?)… bon appetit!


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