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Chocolate Chip Sour Cream Cake Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Commercial sour cream||8 Ounce (1 Carton)|
|Vanilla extract||1 Teaspoon|
|Semi-sweet chocolate morsels||6 Ounce (1 Package)|
|Chopped pecans||1 Cup (16 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4931 Calories from Fat 2412
% Daily Value*
Total Fat 278 g428.4%
Saturated Fat 124.4 g622.1%
Trans Fat 0 g
Cholesterol 782.8 mg
Sodium 2117.8 mg88.2%
Total Carbohydrates 581 g193.6%
Dietary Fiber 17.7 g70.8%
Sugars 365.3 g
Protein 55 g109.2%
Vitamin A 93.4% Vitamin C 5.5%
Calcium 86.4% Iron 98.4%
*Based on a 2000 Calorie diet
Add eggs, one at a time, beating well.
Combine flour, baking powder, and soda; add one-third of dry ingredients to creamed mixture, stirring with a spoon until blended.
Add half of sour cream, stirring until blended.
Repeat procedure, ending with flour mixture.
Stir in vanilla.
Combine chocolate morsels, pecans, and brown sugar; set aside.
Spoon half of batter into a well-greased and floured 10-inch tube pan.
Sprinkle with half of chocolate morsel mixture.
Spoon remaining batter into pan, and top with remaining chocolate morsel mixture.
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
Remove from pan, and cool completely.