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.