"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Loyola Chocolate Chip Cake Recipe

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This recipe for Loyola Chocolate Chip Cake, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Molly Vannucci
Added: Monday, October 31, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks butter or margarine
1 c. sugar
2 eggs
8 oz. sour cream
1 tsp. vanilla
2 c. flour
1-1/2 tsp. baking powder
1 tsp. baking soda
Topping:
1/2 c. sugar
1 c. chocolate chips
2 tsp. ground cinnamon

Directions:
Directions:
Grease and flour a 9x13 baking pan. Cream together the butter, sugar and eggs; stir in the sour cream and vanilla. In another bowl, combine the flour, baking powder and baking soda; gradually add to the butter mixture just until combined. It will yield a thick batter.

Topping: Combine the sugar, chocolate chips and cinnamon. Pour half of the batter into the prepared pan and sprinkle with half of the cinnamon mixture; add the remaining batter and top with the remaining cinnamon mixture, pressing down the chocolate chips. Bake at 350 F. for 30 minutes.

Number Of Servings:
Number Of Servings:
20 - 24
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Beth Merlini introduced the "Gallagher Girls" to this quick dessert and it was immediately one of our favorites.

 

 

 

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