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Saturday, April 24, 2010

Sweet, Sour and Delicious Cake

Ever go through the fridge and find things you "forgot" you had bought or you have doubles. It happens to me too (more often than I care to admit). 

Yesterday, I found a second container of sour cream, which had to be used soon. In the pantry there were leftover bags of semi-sweet morsels from baking holiday chocolate chips. So wouldn't it be GREAT to find an easy recipe which used BOTH these items?  I did in the All New Joy of Cooking. This hefty (1100+ pages) volume doesn't have photos, but it has lots of recipes and is one of my essential recipe books

Try this cake - it's got lots going for it: easy recipe, not too many ingredients (all of which you probably already have on hand) and it's delicious, just ask Grenville - the official F&P food taster.

Sour Cream Chocolate Chip Cake
  1. Preheat oven to 350° F. Grease and flour a 9x5-inch loaf pan or line the bottom with wax or parchment paper.

  2. Melt 5 tbsp unsalted butter; then pour into a large mixing bowl and cool.

  3. Add and stir together until smooth:
    ¾ C sugar
    1 tsp vanilla
    1 C sour cream
    1 large egg

  4. Add in pinches to break up any lumps and whisk in:
    ¾ tsp baking soda
    ¾ tsp baking powder

  5. Stir in just until combined:
    1 ½ C all-purpose flour

  6. Stir in 2/3 C semisweet chocolate chips (regular or miniature)
Scrape batter into the pan and spread evenly. Bake 45-50 minutes until a toothpick inserted in the center comes out clean. Let cool in the pan on a rack for 10 minutes (if needed, slide thin knife around cake to detach it). Invert cake, peel off paper liner, if used, and cool right side up. Optional: serve with powdered sugar.

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