Sour Cream Chocolate Chip Cake

As you know, Ott, A has challenged me over the last few months with the secret ingredients for her Iron Chef Challenge.  The last 3 months have each resulted in cooking firsts for me:  duck, lamb, and canned tomatoes.  So I must admit, I was pretty excited when it was announced that Clabber Girl baking powder was the secret ingredient for April. 

Although, I have baked many times with baking powder, I decided to be adventurous and try a new recipe.  In preparation for my upcoming venture with The Real Farmwives of America and Friends and Gooseberry Patch, I thought I'd try a new recipe from one of my current Gooseberry Patch cookbooks:  Church Suppers.

Sour Cream Chocolate Chip Cake

6T. butter, melted

1 c. sugar

2 eggs

1 1/3 c. all-purpose flour

1 t. baking soda

1 1/2 t. baking powder

1 t. cinnamon

8 oz. sour cream

6 oz. semi-sweet chocolate chips

Preheat the oven to 350 degrees.

Blend together butter and sugar in a medium bowl.

Add eggs, one at a time, mixing well after each addition and set aside.

 Combine flour, baking soda, baking powder, and cinnamon in a separate bowl. 

Add the flour mixture to the butter mixture alternately with sour cream. 

Mix well.

 Pour into a greased and floured 13 x9 baking pan.

 
Sprinkle with chocolate chips.  
 

Bake at 350 degrees for 20-25 minutes, until golden and toothpick tests clean.  

Enjoy!