Ain't it Sweet?

This is a fabu chocolate chip cake. It bakes in an 8-inch square pan, so it’s perfect to make for no reason at all other than you want a piece of cake with your cup of tea. And maybe you're trying to butter up your main squeeze, AKA The Husband.


The Husband loves Chocolate Chip Cake. His moms makes an awesome one, but it is double the size of this one. So, I tend to make the cake listed below more frequently. But, I always eat a piece of the MIL’s whenever she bakes it. It’s kind of a tradition with the in-laws. It appears frequently at holidays and birthdays and such.

The recipe I’m sharing with you comes from the magazine, “Every Day with Rachael Ray.” I am a former subscriber of the mag. It’s gotten a little hokey for me so I ixnayed the subscription. Or as my sister Monica says, "I get it every month and never make anything in it."

I’m still looking for an amazing cooking magazine. Ever since “Gourmet” kicked the bucket there has been a huge void in my magazine repertoire. If any of my fantabulous readers has a suggestion, please share in the comments. "La Cucina Italiana" is a top contender. And, I may bite the bullet and reup my subscription to "Cooking Light." I always liked that one.

But here is a gem from the Rachael Ray magazine. You can check it out on the Rachael Ray Mag Web site, too:
Janet’s Chocolate Chip Cake
May 2007
“Every Day with Rachael Ray” magazine

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
1 teaspoon cinnamon
1 stick (4 ounces) unsalted butter, at room temperature
2 large eggs, at room temperature
1 cup sour cream
1 teaspoon pure vanilla extract
1 cup chocolate chips (about 6 ounces)
 
 
Preheat the oven to 350°. Grease an 8-inch square baking pan. In a medium bowl, mix together the flour, baking powder, baking soda and salt. In a small bowl, combine 1/4 cup sugar and the cinnamon.


Using an electric mixer, beat together the butter and remaining 1 cup sugar until fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the sour cream and vanilla. Fold in the flour mixture, in 2 parts, until just combined. Pour half the batter into the cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter as evenly as possible over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.

Bake until golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes.