Joe’s boss hit the big five – oh, and the occasion called for a cake. It had to be special (obviously), survive temperatures in the 90s, and persevere through a subway and trolley ride – meaning, no three layer cake with buttercream. I settled on a sheet cake, made with sour cream, chocolate chips, and dusted with cinnamon-sugar, because you can never go wrong with sour cream in a cake!
Happy birthday Jim!
- 1/2 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs, separated
- 1 1/2 teaspoons vanilla extract
- 2 cups sour cream
- 3 cups flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon table salt
- 2 cups (12 oz.) semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- Preheat oven to 350º. Grease a 9″ x 13″ pan.
- In a large bowl with an electric mixer, cream butter and 1 1/2 cups granulated sugar together, then add in egg yolks and vanilla. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Alternately mix in the sour cream, then dry ingredients into the butter mixture, until the batter is smooth and thick.
- In a medium bowl with clean beaters, beat the egg whites until stiff, and fold gently into the batter.
- In a small bowl, combine the remaining half cup of sugar and cinnamon.
- Pour half of the batter in the prepared pan, and spread evenly with a spatula. Sprinkle half of the cinnamon-sugar mixture and 1 cup of the chocolate chips over the batter. Drop the remaining batter by the spoonfuls over the top, and carefully spread to smooth out. Top with remaining cinnamon-sugar and chocolate chips.
- Bake for 40 to 50 minutes, rotating halfway through. Test with a toothpick.