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My Mom's Extraordinary Choc Chip Cake




Source of Recipe


Recipe By : sandyg@sequent.com (Sandy Gifford)


Recipe Link: http://www.floras-hideout.com/recipes/mxp/choco3/136.html

List of Ingredients





2 Cups All-Purpose Flour -- unbleached
2 Cups Light Brown Sugar -- packed
1/2 Tsp. Ground Cinnamon
1 Stick Unsalted Butter -- cut in 6 pieces
1 Large Egg
1 Tsp. Baking Soda
1 Cup Sour Cream
2 Tb. Milk Optional
9 Oz Semisweet Chocolate Chips


Recipe



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: My metal cake pan is the size specified, like
a small lasagna pan. The cake took 47 minutes to bake.

The 2 Tb. milk is optional, I find the cake is better with it.

This cake is good dusted with powdered sugar and is also
good served with vanilla ice cream.

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NOTES : 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.