Cinnamon Chocolate Chip Cake

from Penzeys catalog

This makes a great coffee cake, plus it freezes well.

 

½ c. butter, room temperature

1 ¼ c. sugar, divided

2 eggs

1 c. sour cream

1 t. vanilla

2 c. flour

1 ½ t. baking powder

1 t. baking soda

½ t. cinnamon

1 (12-oz.) bag of chocolate chips

 

Preheat over to 350. 

Combine butter, 1 c. sugar and eggs.  Beat until fluffy.  Add sour cream and vanilla; blend well. 

Sift together dry ingredients and gradually add to wet ingredients. 

Pour half of the batter into a greased and floured 9×13. 

Combine remaining sugar with cinnamon.  Sprinkle half of the sugar-cinnamon mixture and half of the choc. chips over batter. 

Pour remaining batter in pan and sprinkle with remaining sugar-cinnamon mixture and choc. chips. 

Bake for 30 minutes. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s