Easy Sour Cream Chocolate Chip Cake

Categories: Cakes- | Bundt | And | Tube

Serves: 12 Servings

Ingredients:

4 oz Butter; softened
1 1/4 c Sugar
2 Eggs
1 c Sour cream
2 ts Vanilla extract
2 c Flour
1 ts Baking powder
1/2 ts Baking soda
1 ds Salt
1 c Chopped walnuts or pecans
1 1/2 c Semisweet chocolate chips;
-(9 ounces)

Instructions:
1. Preheat oven to 350 degrees F. In a large bowl, beat together butter,
sugar and eggs with an electric mixer on medium speed until light and
fluffy, 3 to 4 minutes. Beat in sour cream and vanilla until well blended.
Add flour, baking powder, baking soda and salt; beat until well mixed. Stir
in nuts and chocolate chips. Turn batter into a well greased 12- cup bundt
pan.

2. Bake 45 to 55 minutes, or until golden and a cake tester inserted in
center comes out clean. Let cake cool in pan 15 minutes, then unmold onto a
serving plate to cool completely.

SOURCE: 365 Great Chocolate Desserts by Natalie Haughton p. 15 Harper
Collins, NY 1991 ISBN 0-06-016537-5

Recipe by: 365 Great Chocolate Desserts p. 15

Posted to JEWISH-FOOD digest V97 #333 by Linda Shapiro on
Dec 25, 1997

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