How to make it

  • Preheat oven to 350°F.
  • Butter a 9-x-13-inch baking pan.or 2, 8 or 9 inch square cake pans or 1 large bundt or tube pan
  • In a large bowl, cream butter and 1 1/2 cups sugar.
  • Beat in egg yolks and vanilla.
  • Sift flour, baking soda, baking powder and salt together into a separate bowl.
  • Alternately mix in sour cream and then dry ingredients into butter mixture until both are used up and the batter is smooth and very thick.
  • In a medium bowl, beat eggs whites with clean beaters until stiff, then gently fold into batter.
  • In a small dish, whisk together sugar and cinnamon for filling and topping.
  • Spread half the cake batter in the bottom of prepared pan(s).
  • Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips.
  • Dollop remaining cake batter over filling in spoonfuls.
  • Use a rubber spatula or back of a spoon to gently spread it over the filling and smooth the top.
  • Sprinkle batter with remaining cinnamon-sugar and sprinkle remaining chocolate chips over cinnamon sugar- do not push them into batter
  • Bake for 40 to 50 minutes for oblong pan, 30-40 minutes for square pans and 45-60+ minutes for bundt pan,, OR until a wooden tooth pick inserted into the center of the cake comes out clean.
  • Rotatine pan( s) halfway through baking
  • Let pan(s) cool completely on rack
  • Serve when completely cooled
  • Also taste wonderful when well chilled
  • Note: I usually freeze one pan if I bake 2 smaller ones

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