Chocolate chip cake has been in our family for as long as I can remember. It reminds me of a sour cream coffee cake but the best kind. The caramelized cinnamon sugar layers harden into something rigid, sharp and crackling, like the torched top layer of creme brulee but that's not all. These layers are kissed with an overabundance of ooey, gooey chocolate chips. I think that's what's missing from a lot of coffee cakes. I enjoy a white cake with streusel topping any day of the week but when you add chocolate chips to anything, it makes your eyes and mouth explode with delight.
Not only does this cake taste amazing, but it also presents very well. This cake has seen many occasions in my lifetime so far. From birthdays to bar-b-ques, this is the dessert of choice. It travels well, feeds a crowd, and can stand on its own. But if you choose to adorn this cake with anything make it a big scoop of whipped cream or vanilla ice cream. Caramel sauce wouldn't be a bad idea either :)
Chocolate Chip Cake
Cream: 1 stick soft butter
1 C sugar
2 eggs
Add: 1 C sour cream
2 C flour
1 t vanilla
1 1/2 t baking powder
1 t baking soda
Spread half in greased 13x9 pan. Mix 1/2 C sugar and 1 t cinnamon. Put 1/2 on batter. Add 1/2 bag chocolate chips. Add rest of batter, cinnamon sugar mixture and chips. Bake 350 degrees for 30 minutes.
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