Name: Easy Sour Cream Chocolate Chip Cake
Ingredients: 4 oz Butter; softened; 1 1/4 c Sugar; 2 Eggs; 1 c Sour cream; 2 ts Vanilla extract; 2 c Flour; 1 ts Baking powder; 1/2 ts Baking soda; 1 ds Salt; 1 c Chopped walnuts or pecans; 1 1/2 c Semisweet chocolate chips; (9 ounces)

Paul [addressed] the Corinthians as “those sanctified in Christ Jesus, called to be saints” (1 Cor. 1:2). The congregation in Corinth was anything but a “holy” people in terms of life and conduct; false teaching, schisms, and immorality marred the church. Still, it was a congregation of saints, of the sanctified, because in spite of the sinful conduct of many of its members and the worldly character of the church itself, it was still the church of God in Corinth.

George Eldon Ladd

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains	Jewish	Cakes-, Bundt, And, Tube	12	Servings

INGREDIENTS

4	oz	Butter; softened
1 1/4	c	Sugar
2		Eggs
1	c	Sour cream
2	ts	Vanilla extract
2	c	Flour
1	ts	Baking powder
1/2	ts	Baking soda
1	ds	Salt
1	c	Chopped walnuts or pecans
1 1/2	c	Semisweet chocolate chips; (9 ounces)

INSTRUCTIONS

1. Preheat oven to 350 degrees F. In a large bowl, beat together butter,
sugar and eggs with an electric mixer on medium speed until light and
fluffy, 3 to 4 minutes. Beat in sour cream and vanilla until well blended.
Add flour, baking powder, baking soda and salt; beat until well mixed. Stir
in nuts and chocolate chips. Turn batter into a well greased 12- cup bundt
pan.
2. Bake 45 to 55 minutes, or until golden and a cake tester inserted in
center comes out clean. Let cake cool in pan 15 minutes, then unmold onto a
serving plate to cool completely.
SOURCE: 365 Great Chocolate Desserts by Natalie Haughton p. 15 Harper
Collins, NY 1991 ISBN 0-06-016537-5
Recipe by: 365 Great Chocolate Desserts  p. 15
Posted to JEWISH-FOOD digest V97 #333 by Linda Shapiro <lss@coconet.com> on
Dec 25, 1997

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