CHOCOLATE CHIP COFFEE CAKE

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Breakfast Cakes

1/2 cup butter — softened
1/2 cup sugar
2 large eggs
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
8 ounces sour cream
1 teaspoon vanilla
1 cup semisweet chocolate chip
1 teaspoon ground cinnamon

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour, baking powder, and soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.

Spread half of batter into a greased 9-inch square pan. Sprinkle with chocolate morsels and cinnamon. Spread remaining batter over chocolate layer.

Bake at 350° for 35 minutes or until cake begins to leave sides of pan; cool in pan on a wire rack. Cut into squares.

Yield: “9 inch square pan”


Per Serving (excluding unknown items): 3571 Calories; 202g Fat (49.4% calories from fat); 54g Protein; 412g Carbohydrate; 18g Dietary Fiber; 773mg Cholesterol; 3213mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 39 Fat; 14 Other Carbohydrates.

NOTES: Southern Living

Comments are closed.