 |
Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 10 |
|
This is the cake whose recipe had the Fatal Flaw. Vivian came up with the three tweaks which, together, made this wonderful cake rise and stay high - just as I remembered it from years ago. This is a lovely cake, freezes well, and I hope you all enjoy it as our family and friends did for many years. Ingredients:
2 1/4 cups sifted self-rising flour |
1 stick unsalted butter, softened |
1 1/2 cup sugar |
3 eggs, spearated - at room temperature |
1 cup + 1 tbsp sour cream (not light) |
1 tsp vanilla extract |
3/4 cup chocolate bits |
Directions:
1. Preheat oven to 325 degrees
2. Grease and flour an 8 springform cake pan
3. Cream the butter and sugar until fluffy
4. Add the yolks one at a time, beat after each
5. Alternately add the flour and sour cream (3:2 additions)
6. Fold in the egg whites which you have beaten
7. Pour half the batter into the pan and top with half of the chocolate chips. Repeat with the rest of the batter and then the chips.
8. Bake for 1 1/2 hour, the cake will test done.
9. Let cool on a rack for 5 to 10 minutes and then remove the ring of the springform.
10. Give Vivian a round of applause.
|
|