Chocolate Chip, Sour Cream, Walnut Cake


This is a recipe that was passed down by my grandmother. I make this cake almost any time I have something I need to bake for such as parties or as a thank you gift. This time I was baking for a thank you gift, a former boss, co-worker and friend of mine helped me get a decent parking place for school and he has helped me find jobs many times, so I owed him a thank you and he loves sweets. 

Now on to the cake. . .

Traditionally this cake is made in a bundt cake pan, which you need to grease and flour the pan. However, I have made this cake into muffins, mini muffins and other shape cakes. When I do muffins I use mini-chocolate chips to get a better distribution. 

Ingredients:
1/2 Cup - Butter (softened)
1 1/2 Cups - Granulated Sugar
2 - Eggs
2 Cups - Flour
1 tsp. - Baking Soda
1 Cup - Sour Cream
2 Tbsp. - Milk
6 oz. - Chocolate Chips
1 Tbsp. - Vanilla
1/2 Cup - Brown Sugar
2 tsp. - Cinnamon
1/2 Cup - Walnuts


Step 1: Grease and flour your pan. Preheat the oven to 375 degrees Fahrenheit.

Step 2: Cream butter, 1 cup of sugar, vanilla and eggs until light and fluffy.


Step 3: In a separate bowl, combine baking soda and flour.

Step 4: In a third bowl, combine sour cream and milk.


Step 5: Slowly add a little flour mixture and a little sour cream mixture at a time to the butter mixture. Once it is all added it will seem think for a cake batter but thinner than cookie dough. It should be just about as thick as cold sour cream. If it seems too thick add another tablespoon or two of sour cream.

Step 6: Fold in the chocolate chips. (If you like extra walnuts you can add extra walnuts into the batter. I usually do this.)


Step 7: Mix the remaining granulated sugar (1/2 cup), brown sugar, cinnamon and walnuts in another bowl (you can re-use the flour bowl.)


Step 8: If you are using a cake pan, put half the batter in the pan, put a layer of the cinnamon sugar mix, then add the rest of the batter and top with the remaining cinnamon sugar mix. You can also add more walnuts in either of the layers. If you are doing muffins, fill the liners about 3/4 of the way and top with the cinnamon sugar mix.


Step 9: If making a cake, bake for about 45 minutes, but start checking the doneness at 30 minutes. If you are doing muffins, put them in for 20 minutes and then start checking. 

*Checking for doneness: Either use a knife, tooth-pick or skewer and poke the cake or muffin in the middle. The cake/ muffin is done when the knife, tooth-pick or skewer comes out with only chocolate on it, if there is any batter, put it in for another 5 minutes.

If you want a pdf of the receipt without pictures, I have loaded it on to google drive for download here.

Some of you may know that I talk about being gluten-free, which I am, so I can't eat this cake as I have made it, which makes me sad :( I am working on a gluten-free version and I will post as soon as it is perfected. 

I hope you enjoyed this recipe, please let me know if you make it! Also let me know if you like this post and want to see more recipes.

Bests, Cittie





4 comments

  1. Replies
    1. Thanks for checking it out! I love your pictures from Charleston, I need to take a day trip soon!

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  2. This looks wonderful! Bet it tastes even better!

    ReplyDelete
    Replies
    1. It is my favorite cake ever. I really need to make a Gluten-Free version soon!

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