Chocolate Chip Coffee Cake

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

1. Preheat oven to 350º. Grease a 9″ x 13″ pan.
2. 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.
3. In a medium bowl with clean beaters, beat the egg whites until stiff, and fold gently into the batter.
4. In a small bowl, combine the remaining half cup of sugar and cinnamon.
5. 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.
6. Bake for 40 to 50 minutes, rotating halfway through. Test with a toothpick.