In this dish for curry mashed potatoes, plain mashed potatoes are given a deep curry taste.
| Servings: | 9 |
| Yield: | 1 9-inch pan |
Ingredients
- ½ cup butter, softened
- 1 cup white sugar
- 2 eggs, beaten
- 1 cup sour cream
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 ½ cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.
- In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
- In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and vanilla extract; mix well. Add flour mixture and mix thoroughly.
- Pour batter into 9 inch pan and bake at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and springy on the top.
Nutrition Facts
| Calories | 414 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 14 g |
| Sodium | 325 mg |
| Sugars | 33 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
This is a pretty good cake, and really easy to make too! I did feel like the cake itself could use a bit more flavor. Maybe a 1/2 tsp salt, 2 tsps vanilla, 1/2 tsp almond extract, and half brown, half white sugar would help in that department. It wasn’t a bad flavor by any means, I was just hoping for a bit more “oomph” than just what the chocolate chips bring to the recipe. Overall, it is definitely a nice cake! Great texture, fast to make, and tastes great with some whipped cream and cherries on top! Oh: and I ended up needing to bake this for about 45 minutes before it was done (using a standard 9″ cake pan). So keep that in mind when making this cake too!
This was great! I made it into cupcakes and mini loaves. I used vegan chocolate chips and almond milk (what I had on hand), and my usual flax seed substitute for eggs, but regular butter. My husband took these to work and everyone loved them! I ate more than I’d like to admit.
Absolutely delicious and beautifully moist. We really enjoyed this! Looking forward to making it again.
I followed the directions but made cupcakes instead. They sank.
The cake is delicious! However, I didn’t give it 5 stars because I think the baking time is off. I baked it for 35 minutes, and it was really turning brown on top so I took it out. The middle didn’t get done so it sank. I was afraid to continue baking it longer for fear of burning it. Still delicious though – hubby approved so that’s what matters!
I am gluten intolerant so rewrote to use gluten free flour plus 2 tblsp of corn meal. Also use plain yogurt as I did not have any sour cream. It takes about 10 minutes longer in the oven. Even my non gluten free family requests this cake now more than any other!. Excellent cake.
my son’s birthday is coming up and he asked me for a chocolate chip cake. i had a hard time finding a recipe and then i found yours.i just want to say thanks a lot. it’s a great recipe. my son and the rest of the family aprove of it.
🙂 I’d try this 4 thanksgiving!
This did require a longer baking time but it was beautifully tender and quite light for such a rich batter. i took off one star because i’d hoped for a stronger sour cream flavor but this was delicious.
This cake was very good, I baked it in a bundt pan. It was very moist and I used mini chocolate chips. I did not have the problem of the chips falling to the bottom like some other reviewers. I baked for just around 30 minutes and it was baked all the way through. Of course I forgot the vanilla because it is not listed in the instructions but caught myself right before it was too late. DON’T FORGET THE VANILLA!!
Because I was taking it to a block party, I doubled the recipe. I also baked it in a bundt pan since others mentioned having trouble with the middle not getting fully baked. Even in the bundt pan, the middle was slightly under-cooked, but was still edible. Following another reviewer’s example, I sub’d half the white sugar for brown, to give it more of a cookie flavor. That worked! The cake was VERY yummy, moist and went over very well at the gathering. I absolutely will try this again in the bundt pan without doubling the ingredients.
Really delicious when followed exactly to the letter. It was a tad sweet for me, I might add a touch of extra salt to the batter. I drizzled chocolate ganache over top ( but just a drizzle ) and the children adored it. I baked 35 minutes in a bundt pan.
My cake turned out great, it was so moist and I added chocolate icing on top to make it even more heavenly.
my hubby liked this cake but suggested next time I use mini chocolate chips and put in less. He doesn’t really like chocolate. This cake was easy to make and turn out nicely.
Easy and delicious! I made this recipe as cupcakes and they came out great, you gotta watch them in the oven, though! I have made them once with larger chocolate chips and again with mini chocolate chips…my husband begged me to make them again with the larger! This is for sure a keeper, not much more complicated than a betty crocker box mix and tastes fantastic! With this one under my belt I’m feeling ready to try the sour cream choco cake recipe, wish me luck 😉
Wow, the recipe is so simple I was expecting to be a little disappointed. The only change I made was made them into cupcakes instead of cake. It only took about 15 minutes to cook. Absolutely delicious and moist. Sweet with a vanilla flavour plus the chocolate….mmmmmmmmm. We ate them plain this time but next time I am going to add a milk chocolate frosting. I can hardly wait!
I was so excited about this recipe. I chose to make this into cupcakes, and they were not nearly as moist as I thought they would be. With the butter and sour cream, I was expecting a moist, flavorful cupcake. But they were rather dry and crumbly. Cupcakes usually don’t last that long around here, but these were still here days after I made them.
I made this in a bundt pan (my picture is one of the 3 listed), and dusted it with cinammon sugar – delicious! It was super easy to make too. Oh – the instructions forget to mention adding the vanilla – don’t forget to do that. I added a touch of almond extract for a touch more flavor too. Yum!
Good cake, simple to make. Tastes great, very tender crumb, moist and flavorful. Made a 9 X 9 pan first and a dozen cupcakes the second time. Both times I had problems with the middles sinking, even though I was very careful not to disturb them. I think the next time I will add just a tad bit more flour to give it a little more structure and see if that helps. Definitely worth making again though!
This cake is delicious – although, like another reviewer… I didn’t read carefully enough and used a 9″ cake pan. I didn’t have a mess though, and although a little too thick for my liking, this cake was fabulous! Easy to make – and easy to devour in an afternoon with two eager small “helpers”!
very nice cake. I did not have quite enough sour cream, only about 2/3 cup. I used 1/2 cup of vanilla Greek yogurt because that is all I had. It took all of 45-50 minutes to bake, although I turned it down after 40 minutes to 325 because it was getting too brown on top. I sprinkled powered sugar on top. Just finished a piece and it was delightful – fluffy, moist and not too sweet.