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Print this Recipe    Chocolate Chip 02

CHOCOLATE CHIP CAKE

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.

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