Sunday, November 29, 2009

GF Sour Cream Choco Chip CAKE

I adapted this by substituting the flour and it's better than the wheat version! Absolutely delicious and moist and doesn't crumble, plus it lasts several days!

1/2 c butter or marg
1 c sugar
2 eggs
2 c gluten-free baking flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 c sour cream
1 tsp vanilla
1 pkg (12oz) mini choc chips

(Preheat @ 350F)

BEAT marg and sugar.
ADD eggs and beat.
COMBINE dry ingredients.
MIX with egg mixture.
STIR in sour cream, vanilla, choc chips (minus 1/3 c chips).
SPREAD in greased 13 x 9 pan.
BAKE 22 - 25 mins, until golden brown.
REMOVE from oven.
SPRINKLE with a mixture of:
(1/4 c white sugar, 1/4 c brown sugar, 1/3 c mini choc chips).
CUT when cool.

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