Sour cream chocolate chip coffee cake
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Flour |
| ½ | cup | Brown sugar, packed |
| 2 | cups | Flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| 1½ | cup | Mini chocolate chips |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Butter, softened |
| ½ | cup | Mini chocolate chips |
| ½ | cup | Butter, softened |
| 1 | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 3 | Eggs | |
| 1 | cup | Sour cream |
Directions
FOR THE TOPPING
FOR THE CAKE
For the topping: In a small bowl, combine the topping ingredients (½ cup of chocolate chips). Mix well, set aside.
For the cake: Combine flour, baking powder and soda and salt. In a large bowl, cream butter, sugar and vanilla. Beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually mix in flour mixture, alternately with sour cream. Fold in remaining chocolate chips. Spread mixture in a greased 9 x 13 inch baking pan. Sprinkle topping mix over batter in pan. Bake at 350 deg f for 45 - 50 minutes or until a toothpick inserted in the middle comes out clean. Cool completely in pan, then cut and serve. Makes 24 serving.
Each serving = 202 calories, 9 g fat, 3 g protein, 27½ g carbs, 240 mg sodium. Percent of calories from fat = 40%