Sour Cream Chocolate Chip Cake I Recipes

CHOCOLATE CHIP SOUR CREAM CAKE

Steps:

• Preheat oven to 350 degrees.
• Cream sugar and butter.
• Beat in eggs.
• Sift together dry ingredients.
• Alternately add dry ingredients and sour cream to mixture.
• Stir in vanilla, nuts and chocolate chips.
• Pour into well greased 10" tube pan.
• Bake at 350 degrees for 1 hour 15 minutes or until done.
• Cool before removing from pan.

CHOCOLATE CHIP SOUR CREAM SNACK CAKE

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
• Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
• Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
• Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.

CHOCOLATE CHIP SOUR CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg.
• Sift flour, baking powder, and baking soda together in a bowl. Pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated. Fold chocolate chips into the batter. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

SOUR CREAM CHOCOLATE-CHIP CAKE

Steps:

• Preheat oven to 350°F. Butter a 10- to 12-cup Bundt pan; dust with flour.
• For topping:
• In a medium bowl, combine brown sugar, chocolate chips, chopped pecans, and cinnamon, and set aside.
• For batter:
• Sift flour, baking powder, and baking soda into a medium bowl and set aside.
• Using an electric mixer, cream butter and sugar until completely blended. Beat in eggs and then sour cream until the mixture is creamy and smooth. Slowly add the sifted dry ingredients, making certain to scrape the sides of the bowl into the mixture. Stir in the cinnamon and vanilla. Mix until batter is well blended.
• Sprinkle whole pecans on the bottom of the prepared pan. Evenly distribute 1/4 cup of topping in the pan. Fold the remaining topping into the batter until mixed well. Pour the batter into the pan, spread evenly, and bake 35-40 minutes. To test that the cake is done, insert a tester (I use a toothpick) into the center. If the cake is done, it will come out clean, without any batter sticking to it.
• Cool the cake for at least 20 minutes in the pan. Once the cake has cooled, put a plate or serving piece you will use upside down on top of the cake pan, so that the face of the plate covers the open portion of the cake pan completely. Invert the plate and pan at the same time and place on a flat surface. Using pot holders, slowly raise the pan so that the cake stands upright on the serving plate. Sprinkle with powdered sugar to decorate.

SOUR CREAM CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350°F Butter a 10- to 12-cup Bundt pan; dust with flour.
• For topping:.
• In a medium bowl, combine brown sugar, chocolate chips, chopped pecans, and cinnamon, and set aside.
• For batter:.
• Sift flour, baking powder, and baking soda into a medium bowl and set aside.
• Using an electric mixer, cream butter and sugar until completely blended.
• Beat in eggs and then sour cream until the mixture is creamy and smooth, slowly add the sifted dry ingredients, making certain to scrape the sides of the bowl into the mixture.
• Stir in the cinnamon and vanilla and mix until batter is well blended.
• Sprinkle whole pecans on the bottom of the prepared pan.
• Evenly distribute 1/4 cup of topping in the pan.
• Fold the remaining topping into the batter until mixed well.
• Pour the batter into the pan, spread evenly, and bake 35-40 minutes.
• To test that the cake is done, insert a tester into the center, if the cake is done, it will come out clean, without any batter sticking to it.
• Cool the cake for at least 20 minutes in the pan.
• Once the cake has cooled, put a plate or serving piece you will use upside down on top of the cake pan, so that the face of the plate covers the open portion of the cake pan completely.
• Invert the plate and pan at the same time and place on a flat surface.
• Using pot holders, slowly raise the pan so that the cake stands upright on the serving plate.
• Sprinkle with powdered sugar to decorate.
• Note: This cake freezes well and may be made up to two days in advance.

CHOCOLATE CHOCOLATE CHIP SOUR CREAM POUND CAKE

Steps:

• Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter.
• Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl.
• Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
• Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips.
• Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it.
• Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.
• Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.

SOUR CREAM CHOCOLATE CHIP LAYER CAKE

Steps:

• Preheat oven to 350°F.
• Lightly grease 2 8in cake pans.
• Stir flour with baking powder, baking soda and salt.
• Beat butter with brown sugar in a separate bowl until light and fluffy.
• Beat in eggs, one at a time, add vanilla.
• Whisk 1/2 cup sour cream with milk.
• On low speed, alternately beat in flour and sour cream mixtures, in 2 additions, until batter is smooth.
• Stir in 3/4 cup chocolate chips until evenly distributed.
• Divide batter equally between the prepared pans.
• Bake 25 minutes or until a toothpick inserted in the center of each cake comes out clean.
• Cool 10 minutes, turnout onto rack to cool completely, once cooled, cut each cake into 2 layers.
• Melt remaining chocolate chips in the microwave on med for 1-2 minutes, stirring every 30 seconds.
• Stir in remaining sour cream, beat until fluffy. Chill 15 minutes or until frosting is smooth and approx as thick as peanut butter.
• Use to frost layers and top of cooled cake.