When we made Skokie-resident Delores Natker’s recipe for a rich yellow cake studded with chocolate chips, it disappeared quickly. If you have an original recipe to share and we print it, you’ll receive $20. Send your recipe, with your name, address, phone number and Social Security number, to You’re the Cook, Good Eating, Chicago Tribune, 435 N. Michigan Ave., Chicago, Ill. 60611-4041.
CHOCOLATE CHIP CAKE
Preparation time: 20 minutes
Cooking time: 35 minutes
Yield: 12 servings
2 cups all-purpose flour
1 teaspoon each: baking powder, baking soda
Pinch salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon pure vanilla extract
1 1/2 cups (9 ounces) semisweet chocolate chips
Confectioners’ sugar for top
1. Heat oven to 350 degrees. Grease a glass 13- by 9-inch baking dish. Sift together flour, baking powder, baking soda and salt; set aside.
2. Beat butter and granulated sugar in large bowl of electric mixer on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition. Stop the mixer and add sour cream and vanilla. Mix in on low speed. Add dry ingredients and fold in lightly. Add chocolate chips and fold in just until the batter is combined.
3. Transfer batter to prepared pan, smoothing surface with a rubber spatula. Bake until a toothpick inserted in center comes out clean, about 35 minutes. Cool completely on wire rack before serving. At serving time, sift confectioners’ sugar over the top.
Nutrition information per serving:
Calories….365 Fat……………19 g Cholesterol…..65 mg
Sodium…130 mg Carbohydrates…..47 g Protein………..5 g
