from Penzeys catalog
This makes a great coffee cake, plus it freezes well.
½ c. butter, room temperature
1 ¼ c. sugar, divided
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.