Chocolate Chip Cake

from melskitchencafe.com

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

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!).

This cake is served best the same day it is made...and I enjoy it slightly warm but if you have leftovers, it does wonders to warm each piece up slightly in the microwave (about 10 to 15 seconds) before serving again.