Mommy cake
Original recipe by my grandmother ("Nanny Ruth"), modified by my mother. Sugar-free version by my wife, Kathy.
1 cup sour cream (8 oz)
1 tsp baking soda
1 egg
1.5 cups flour, sifted
1 cup sour cream (8 oz)
1 tsp baking soda
1 egg
1.5 cups flour, sifted
1 cup sugar
1.5 tsp baking powder
1/4 lb butter, melted
1tsp vanilla
6 oz chocolate chips (1 cup)
Mix baking soda and sour cream.
Add in egg, butter, vanilla & sugar w/electric mixer on high.
Sift in flour and baking powder and mix till smooth.
Stir in chips by hand.
Bake in greased 9"x9" pan at 350ยบ for 45 minutes. Cool on rack.
For a sugar-free version, substitute Splenda for sugar, and for each cup of Splenda add an extra 2 oz of sour cream, a half cup of dry milk, and an extra 1/2 teaspoon of baking soda. Shorten the baking time by 5-10 minutes.
Note that the recipe can be doubled easily for a larger cake. If you do this, lengthen the baking time by 10 minutes. And if you’re a real chocoholic you can easily put in more chips.
1.5 tsp baking powder
1/4 lb butter, melted
1tsp vanilla
6 oz chocolate chips (1 cup)
Mix baking soda and sour cream.
Add in egg, butter, vanilla & sugar w/electric mixer on high.
Sift in flour and baking powder and mix till smooth.
Stir in chips by hand.
Bake in greased 9"x9" pan at 350ยบ for 45 minutes. Cool on rack.
For a sugar-free version, substitute Splenda for sugar, and for each cup of Splenda add an extra 2 oz of sour cream, a half cup of dry milk, and an extra 1/2 teaspoon of baking soda. Shorten the baking time by 5-10 minutes.
Note that the recipe can be doubled easily for a larger cake. If you do this, lengthen the baking time by 10 minutes. And if you’re a real chocoholic you can easily put in more chips.
