Recipe - Easy Sour Cream Chocolate Chip Cake

4 ounce Butter; softened
1 One fourth cup Sugar
2 Eggs
1 cup Sour cream
2 teaspoon Vanilla extract
2 cup Flour
1 teaspoon Baking powder
One half teaspoon Baking soda
1 ds Salt
1 cup Chopped walnuts or pecans
1 One half cup Semisweet chocolate chips;
(9 ounces)

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 0060165375

Recipe by: 365 Great Chocolate Desserts p. 15

Posted to JEWISHFOOD digest V97 #333 by Linda Shapiro lss@coconet.com on
Dec 25, 1997