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. 


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