2 c Unbleached all-purpose flour
2 c Packed light brown sugar
1/2 ts Ground cinnamon
1 Stick cold unsalted butter;
-cut into 6 pieces
1 lg Egg
1 ts Baking soda
1 c Sour cream
2 tb Milk; optional
1 1/2 c Semisweet chocolate chips
From: sandyg@sequent.com (Sandy Gifford)
Date: Wed, 22 Mar 95 18:28:12 GMT
This is a surprisingly good cake, and quite easy to make. It was printed
in the Oregonian newspaper with a whole story about its wonderful
attributes, and was called “My Mom’s Extraordinary Chocolate Chip Cake”.
1. Position oven rack in the middle of the oven and preheat to 325 degrees
F. Butter a 11x7x1 3/4-inch baking pan or ovenproof glass baking dish.
2. Put the flour, brown sugar and cinnamon in a large bowl and mix with an
electric mixer on low speed for 15 seconds. Add the butter and mix till the
butter pieces are the size of peas. You will still see loose flour. Mix
in the egg. The mixture will still look dry. Rub any lumps out of the
baking soda and gently mix the baking soda into the sour cream. Stir the
sour cream mixture and the milk into the batter. Stir just until the batter
is evenly moistened. Stir in the chocolate chips. The batter will be thick.
3. Spread the batter in the prepared baking pan. Bake about 40 minutes.
To test for doneness, gently press your fingers on the top of the cake. The
middle should feel slightly soft and the edges firm. A toothpick in the
center should have a few crumbs clinging to it. Cool on a wire baking rack,
the center of the cake will sink slightly. Notes:
1. My metal cake pan is the size specified, like a small lasagna pan. The
cake took 47 minutes to bake.
2. The 2 Tb. milk is optional, I find the cake is better with it.
3. This cake is good dusted with powdered sugar and is also good served
with vanilla ice cream.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings