Vintage Eats Recipe: 1982 Chocolate Chip Cake

Today is National Chocolate Chip Day!

I can’t think of a better culinary item to celebrate. Chocolate chips have been a mainstay in my home all of my life – during childhood, when my children were young and through to today.

I always have semi-sweet chocolate chips in their regular size. Sometimes I purchase the mini chocolate chips as well, mostly to use in cookies. I have used white chocolate, milk chocolate, and dark chocolate chips in baked goods, but I don’t prefer the taste of them as I do the semi-sweet. The others are too sweet, whereas the semi-sweet add just the right amount of pleasantness to the final product.

To celebrate this fun foodstuff I searched my recipe folder (in my computer) where hundreds of vintage chocolate recipes reside. Among them I found this one for Chocolate Chip Cake.

Success!

Two eggs and sour cream produce a very light batter that practically dissolves in your mouth. A filling of chips and cinnamon in between layers of batter make an appealing contrast of textures. Better, the ingredients will most likely all be on your shelves, making it economical and simple!

The best thing — You can assemble and bake this luscious cake in less than 1 hour!

I found this recipe for Chocolate Chip Cake in a 1982 cookbook published by the St. Pius X Church in Granger, Indiana.

You’ll want to make this dessert today to celebrate chocolate chips or for any occasion – baseball win, end of school year, graduation, whatever. It’s delightful!

Let me know what you think.

Take care,

**

Chocolate Chip Cake

¼ pound butter (1 stick)

1 cup sugar

2 eggs

2 cups flour

1.5 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup sour cream

1 teaspoon vanilla

Filling:

½ cup sugar

1 tablespoon cinnamon

1 6-ounce package chocolate chips

Cream together butter, sugar, and eggs.

Combine flour, baking powder, baking soda, and salt.

Add dry ingredients alternately with sour cream and vanilla to above mix.

Pour half of batter in greased 9”x13” pan. (I used parchment paper)

Sprinkle on half of filling.

Add remaining batter.

Top with remaining topping.

Bake in 350-degree oven for 30 minutes.

Yield: 15 servings