My mom, Patty, went to a Catholic nursing school in Philadelphia in the 1960’s. The students, all women, had to live together in a home guarded by the house mother. There was 6:30 AM mass every morning, starched uniforms and yes, a nightly curfew.
Patty’s roommate was a gal named Jeannie. Each Monday after class Jeannie would sneak away from campus and drive to her parents’ house where she would help her younger siblings with homework and would cook and lend a hand to her father. Jeannie’s mom passed a few years back and though she was a fulltime student she still risked being expelled to pitch in. Patty would stuff Jeannie’s bed and cover for her so the house mother wouldn’t notice she was gone. When Jeanine would return waaayyyy past curfew on Monday evening, she would throw a stone at Patty’s window. Patty would wake up, round up a few gals and they’d tossed a rope down to pull Jeannie up and in through the window. Up came Jeannie, Sour Cream Chocolate cake in-hand. The girls would eat cake and talk about life and when graduation time came, Jeannie gave Patty the recipe. So there you have it, the story behind the cake. -Ali Miller
Serving Size: 12-14
1 cup granulated sugar
2 large eggs, room temperature
4 oz. unsalted butter, at room temperature
1 tsp. vanilla extract
8 ounces of sour cream
1 tsp. baking soda
1 ½ tsp. baking powder
2 cups unbleached flour
16 oz. semi sweet chocolate chips
White granulated sugar
Unsalted butter or nonstick spray for greasing
Preheat oven to 350 degrees F. Mix a few good handfuls of white sugar and a few good pinches of cinnamon. Set aside.
Spray or grease 9 x13 inch rectangular pan or pyrex dish. Over medium speed, beat together the butter, 1 cup of sugar and eggs until well mixed about 1 minute. Add the vanilla and sour cream and mix until combined.
In a separate bowl, whisk or sift together the flour, baking powder and baking soda. Mix the flour into the wet ingredients until just combined. Do not over mix.
Spread half of the batter into the baking dish, sprinkle with chocolate chips and garnish with a generous handful of the cinnamon/sugar mixture.
Gently spread the remaining half of batter on top, then garnish with chocolate chips and more of the cinnamon/sugar mixture.
Bake for 30 minutes or until golden brown. Cut into squares, if it lasts that long!