Sour Cream Chocolate Chip Layer Cake Recipes

SOUR CREAM CHOCOLATE CHIP CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch or 4 mini loaf pans.
• In a medium bowl, mix flour, soda, baking powder and baking soda. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla.
• Add flour mixture alternately with sour cream. Mix until well blended. Stir in chocolate chips.
• Make streusel mixture: In a medium bowl, mix walnuts, sugar and cinnamon together until blended.
• Pour in half the batter and sprinkle some streusel mixture across the pan (s). Add remaining batter and sprinkle streusel mixture on the top.
• Bake at 350 degrees F (175 degrees C). Bake 30 minutes for mini loaves and 45 minutes for 8x8 inch pan.

SOUR CREAM CHOCOLATE CHIP CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.
• In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
• In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and vanilla extract; mix well. Add flour mixture and mix thoroughly.
• Pour batter into 9 inch pan and bake at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and springy on the top.

CHOCOLATE CAKE WITH SOUR CREAM

Steps:

• In a large bowl, combine the chocolate, water sour cream, shortening, vanilla and eggs; mix well. Combine the flour, sugar, baking soda, salt and baking powder; gradually add to chocolate mixture. Beat on low speed just until moistened. Beat on high for 3 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, combine frosting ingredients. Beat until smooth and creamy. Spread between layers and over top and side of cake. Store in the refrigerator.

CHOCOLATE CHIP SOUR CREAM CAKE

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. , Spread half of the batter into a greased 9-in. square baking pan. Sprinkle with the chocolate chips. Combine cinnamon and remaining sugar; sprinkle over chips. Spread with remaining batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

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.

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.
• 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.