Nancy'S Chocolate Chip Cake
A moist, chocolate chip-filled cake with cinnamon notes, perfect for chocolate lovers and gatherings, offering a rich flavor and tender crumb.
Ingredients
Instructions
- Preheat oven to 350°F.
- Use a greased tube or Bundt cake pan.
- In a large bowl, mix sugar, margarine, flour, eggs, baking powder, baking soda, salt, vanilla, and sour cream.
- Blend well and then add cinnamon.
- Fold in mini-chocolate chips.
- Pour batter into the prepared pan.
- Bake for 45 to 60 minutes until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you don't have mini-chocolate chips, you can chop regular chocolate chips into smaller pieces. To prevent the cake from sticking, ensure your pan is well-greased and floured. For a fun twist, add some chopped nuts or dried fruit to the batter. This cake also pairs well with a scoop of Tootie'S Butter Pecan Ice Cream for dessert.
Serving Suggestions
This chocolate chip cake is perfect for brunch or as a dessert. Serve it plain or dusted with powdered sugar for an elegant touch. It pairs beautifully with a cup of coffee or tea. For an exciting combination, consider serving it alongside a fresh Banana And Strawberry Salad for a refreshing contrast.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply microwave a slice for 10-15 seconds or warm it in the oven at 300°F for about 10 minutes to restore its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Nancy'S Chocolate Chip Cake contains roughly 148 calories, with 3g protein, 25g carbohydrates, and 1g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 894mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition. However, this may change the texture slightly, making it denser. If using whole wheat flour, consider adding a tablespoon of extra liquid to the batter.
What can I use instead of sour cream?
If you don't have sour cream, you can substitute it with plain Greek yogurt or buttermilk. Both alternatives will maintain the moisture and tanginess of the cake. For a dairy-free option, try using a dairy-free yogurt.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it during the last 10 minutes of baking, as oven temperatures may vary. If the top browns too quickly, cover it loosely with foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).