| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Cakes |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour; all-purpose |
| 1 1/2 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 1/3 |
c |
Dairy sour cream |
| 2/3 |
c |
Margarine or butter; softened |
| 1 |
ts |
Vanilla |
| 3 |
|
Eggs |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 6 |
oz |
Semisweet chocolate chips; 1 cup (overflowing) |
INSTRUCTIONS
Heat oven to 350º. Grease(not oil) 13x9 inch pan. In large bowl, blend
first 9 ingredients at low speed until moistened. Beat 3 minutes at medium
speed. Pour half of batter (about 1 3/4 cups) into prepared pan. In small
bowl combine 1/2 cup sugar and cinnamon. Sprinkle half of sugar mixture and
half of chocolate chips over batter. Repeat with remaining batter, sugar
mixture and chocolate chips. Bake 35 to 40 minutes or until toothpick
inserted in center comes out clean.
Recipe by: Pillsbury Kitchen's Cookbook
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep
29, 1998, converted by MM_Buster v2.0l.
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