Chocolate Chip Cake

We are taking a detour from making actual food and for the next few weeks we will be baking cakes! Our first cake is a chocolate chip cake based on a recipe Six found in an old Cook’s Country cookbook.

I try to like America’s Test Kitchen and Cook’s Country. The desserts are always good but the food is unbelievably bland. The textures are good, the directions are very detailed but the outcome tends not to be worth it. If I wanted to drown something in Tapatio, I’d just buy premade food at the grocery store.

As I said, the desserts are usually very good. So this week we made a yummy little cake. The directions called for an 8×8 pan, it needed a 9×13. Getting the center done would have involved burning the edges so I sacrificed the center. The texture  was a bit stodgy but that was probably to do with the fact I overfilled the pan.

We had a couple pieces each then left the rest to the trash because I was concerned the closer we got to the center, the fact the cake wasn’t cooked through became more apparent.

I’ll leave the recipe here and I’ll recommend that you use a 9×13 pan.


10 ounces all-purpose flour

2.5 teaspoons baking POWDER

1.25 teaspoons salt

8 tablespoons unsalted butter, softened

8.75 ounces sugar

2 large eggs, room temperature

8 ounces sour cream

4 ounces whole milk, room temperature

1 teaspoon vanilla extract

6 ounces chocolate chips (you could also add in 8 ounces of dried cherries along with the chocolate chips)


  • Preheat oven to 350 degrees
  • Grease and flour a 9×13 pan
  • Whisk together flour, baking powder, and salt in a bowl.
  • Fit stand mixer with paddle
  • Beat butter and sugar together in stand mixer on medium-high speed until pale and fluffy.
  • Add eggs.
  • Beat in sour cream, milk, and vanilla
  • Take bowl off the stand mixer
  • By hand, stir in flour mixture until just mixed
  • Stir in chocolate chips
  • Scrape batter into prepared pan, smooth top
  • Bake for 30ish minutes, until a toothpick inserted into the center comes out clean. There might be a few crumbs stuck to it, that is okay. It just can’t be wet.
  • Let cake cool in pan for an hour. Cut it up and then eat some of it!
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