Description
One of my favorite desserts ever... my Mom's Irresistible Chocolate Chip Cake. It is a wonderfully moist sour cream cake with the most amazing chocolatey butter topping. It's really the best!
Scale
Ingredients
- For Cake Batter:
- 1 cup Sugar
- 1/2 cup Butter
- 2 cups Flour
- 1 cup Sour Cream
- 2 Eggs
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Chocolate Chips
- For Topping:
- 1/2 cup Flour
- 1/2 cup Brown Sugar
- 1-1/2 teaspoon Cocoa
- 1/4 cup Butter
- 1/2 cup Chocolate Chips
Instructions
- Cake Batter:
- At medium speed, beat 1 cup Sugar and 1/2 cup Butter until light and fluffy.
- Add 2 cups Flour and next 5 ingredients.
- Beat at low speed until just blended, then beat at medium speed for 3 minutes.
- Stir in 1/2 cup Chocolate Chips.
- Spread evenly in a buttered Bundt pan or 13" x 9" glass baking dish.
- For the Topping, mix together 1/2 cup Flour, 1/2 cup Brown Sugar, and 1-1/2 teaspoon Cocoa in a medium bowl.
- Using a pastry cutter, cut in Butter so that tiny pea-sized pieces of butter are mixed in through out the topping.
- Stir in 1/2 cup Chocolate Chips
- Pour Topping evenly over the batter in the pan.
- Bake at 325-350 degrees for 35-45 minutes.