Recipe#4014

Title: Chocolate Chip 02

From: sandyg@sequent.com (Sandy Gifford) 
 Newsgroups: rec.food.recipes 
 Subject: Chocolate Chip Cake 
 Date: Wed, 22 Mar 95 18:28:12 GMT 
 Message-ID: <9503081917.AA20747@family.sequent.com> 

2 cups unbleached all-purpose flour
 2 cups packed light brown sugar
 1/2 tsp. ground cinnamon
 1/4 lb. (1 stick) cold unsalted butter, cut into 6 pieces
 1 large egg
 1 tsp. baking soda
 1 cup sour cream
 2 Tb. milk, optional
 1 1/2 cups (9 oz) semisweet chocolate chips
 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.
 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.
 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.
 This cake is good dusted with powdered sugar and is also good served
 with vanilla ice cream.