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Sour Cream Chocolate Chip Cake II
Sour Cream Chocolate Chip Cake II
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Irresistibly moist and beloved by all. Bake in an 8x8 inch pan or 4 mini-loaf pans for convenience.
Ingredients:
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 cup unsalted butter, softened
  • 1 cup sour cream
  • 6 ounces semisweet chocolate chips
  • 0.5 cup finely chopped walnuts
  • 0.25 cup white sugar
  • 1 teaspoon ground cinnamon
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare your baking pans by greasing and flouring them - whether it's one 8x8 inch pan or four mini loaf pans.
  • Combine the flour, soda, baking powder, and baking soda in a medium bowl and set aside.
  • Cream the butter and sugar in a large bowl until it's light and fluffy. Gradually add in the eggs one at a time, ensuring each one is well mixed in. Finally, stir in the vanilla extract.
  • Alternate adding the flour mixture and sour cream, mixing until well blended. Fold in the chocolate chips.
  • Prepare the flavorful streusel mixture by combining walnuts, sugar, and cinnamon in a bowl until well mixed.
  • Pour half of the batter into the pan, sprinkle with some streusel mixture. Add the remaining batter and sprinkle more streusel on top before baking.
  • Bake at 350 degrees F for 30 minutes for mini loaves or 45 minutes for an 8x8 inch pan.

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