Chocolate Chip Sour Cream Cake

I gave half of this cake away because it’s so good that if it stayed in my kitchen, I would have devoured the whole thing in teeny, tiny slices. It’s a one pan, no frosting, no fuss cake with chocolate chips and cinnamon sugar. Delightful!

• 1/2 cup butter
• 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 salt
• 12 oz. semi-sweet chocolate chips
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon

1. Preheat oven to 350º. Spray a 9″ x 13″ baking pan with baking spray an line with parchment paper, set aside.
2. In a large bowl, cream butter and 1 1/2 cups of granulated sugar, beat in egg yolks and vanilla.
3. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Add sour cream and flour mixture to butter mixture in batches, until batter is smooth and very thick.
4. In a medium bowl with clean beaters, whip the egg whites until they’re stiff, and fold into the batter.
5. Combine the 1/2 cup of granulated sugar and cinnamon in a small bowl for the filling and topping.
6. Add half the cake batter into the prepared pan and smooth out. Sprinkle with half of the cinnamon sugar mixture, and 1 cup of the chocolate chips. Dollop the remaining cake batter over the filling, use a rubber spatula to smooth the top. Sprinkle remaining cinnamon sugar and chocolate chips on top.
7. Bake for 40 to 50 minutes, rotating the pan halfway through. Use a toothpick to test for doneness. Let cool in pan.