Of course right after I talk about healthy bars, I have to talk about something not particularly healthy! But, as Jennifer and I have always discussed on this site- moderation is key. My boyfriend was craving something sweet and I decided to make a very quick and easy cake that didn’t make a huge amount of servings. I made this whole cake in one bowl, very easy clean up!
Next time, I’m going to try to cut down on the butter in this recipe. While I have no problem with discretionary butter- it’s natural and obviously adds great flavor, I want to make this cake a little lighter. So, stay tuned and I’ll let you know what I figure out- I’m thinking a couple tablespoons of fruit puree?
Chocolate Chip Sour Cream Cake
1 cup of all purpose flour
1/2 cup of whole wheat flour
3/4 cup of semi-sweet chocolate chips
1 cup of low-fat sour cream
1 teaspoon of vanilla extract
1 cup of raw sugar
1 stick of butter, softened
2 eggs beaten
1 teaspoon baking soda
1 1/2 teaspoons baking powder
*1/3-1/2 cup of low-fat milk
Preheat oven to 350. Mix dry ingredients then mix in wet ingredients in large bowl. *Add the milk slowly just to thin out the batter a little bit so that it can easily be stirred through.
Add to a greased 9 inch pan (typical loaf pan) and cook for about 45 to 50 minutes or until a toothpick goes through clean.
This cake gets very brown so about halfway through, I would suggest covering with some foil to prevent too much browning!
Keep in an airtight container for up to 3 – 4 days. Yum!
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{ 2 comments… read them below or add one }
How is raw sugar different from regular sugar? If I was to substitute regular sugar, which will be more accurate for this recipe – brown or white?
Raw sugar is just less refined- white sugar would be good for this recipe. Also note the change I made above, I forgot about the milk!