Chocolate Chip Cake

Something is happening, guys. The air is crisp, school buses are filling the streets, and coffee shops are serving pumpkin-flavoured everything. And although I'm still not completely done with summer, the cool air tickling my toes on my walk this morning made me want to jump into bed with a book, a hot cup of tea, and a piece of my aunt Nini's chocolate chip cake. 

This cake has made its fair share of appearances at Patenaude family gatherings because it is so dense and delicious. Its bundt shape and lack of icing or fancy toppings aren't going to win any awards for looks, but I can assure you that it's been my favourite cake since I could say "one more piece please". 

If you don't have a bundt pan, don't sweat it, I'm sure you can make it in a rectangular pan or even a large loaf pan. Just be extra careful about checking it while it's in the oven. 

1 cup melted butter 
2 eggs
1 1/2 cup sugar
1 cup sour cream
2 tbsp milk
1 tbsp vanilla 
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 cup milk chocolate chips

  1. Blend together the butter, eggs, and sugar. Add in sour cream, milk, vanilla, and mix well. 
  2. Then add flour, baking powder, and baking soda.
  3. Once all is mixed, add the chocolate.
  4. Pour into a greased and floured bundt pan. 
  5. Bake at 350ºF for 40-50 minutes. Allow the cake to cool slightly and then flip it out onto a plate.

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