With its chocolate chips, this cake is a generational pleaser. Or make it mocha by dissolving 4 tsp (20 mL)instant coffee granules in the vanilla.
- Portion size 16 servings
- Credits : Holiday Best: 2005
Ingredients
Method
Grease 10-cup (2.5 L) fancy or classic Bundt or tube pan; dust with flour. Set aside.
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each; beat in vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Fold in chocolate chips.
Scrape batter into prepared pan; tap pan on counter and smooth top. Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack; let cool completely. (Make-ahead: Wrap in plastic wrap; store in airtight container for up to 24 hours or freeze for up to 1 month.)
Using sieve, dust icing sugar over cake.
Nutritional facts <b>Per serving:</b> about
- Sodium 351 mg
- Protein 5 g
- Calories 364.0
- Total fat 17 g
- Cholesterol 71 mg
- Saturated fat 10 g
- Total carbohydrate 48 g
%RDI
- Iron 12.0
- Folate 18.0
- Calcium 5.0
- Vitamin A 12.0
