I found this recipe a long time ago on Mel’s Kitchen Cafe, tried it and really liked it. When I was craving something sweet last night to share with my two boys, I remembered this recipe, and decided to try it again. I changed the recipe a little bit – I used my favorite Greek yogurt instead of sour cream, liquid egg instead of real eggs, and I was glad that the cake still turned out light and moist.
My husband is away in Wisconsin for training – he’s been gone for four days now. So I’ve been spending most of my time at home with my two active boys. I am not one of those brave moms who like to go out shopping and to different places with their children – although my boys are well behaved most of the time, they are a bit challenging for me whenever I’m out with them alone.
So other than taking my five year old to preschool, and taking my little one to the gym in the morning, I’ve been stuck at home, trying to please my boys with yummy food. And this chocolate chip cake definitely did it. They loved the cake so much that I had to hide it somewhere so that they wouldn’t eat them all in one seating.
I think I should have added more chocolate chips to the batter, though. It was pretty sweet but I think it lacked some chocolate chips. But it’s fine. Adding greek yogurt (I used Fage) was a great choice for me. And I’ve been using more liquid eggs lately, which is always a great replacement for real eggs.
The cake wasn’t heavy but light and moist. The cake batter tastes sweet and fabulous – my kids licked the bowl that had batter in it (and the spoon) until it was all gone.
- Cake Batter:
- 2 cups flour
- 1½ cups sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1⅓ cups fat free greek yogurt (or sour cream)
- ⅔ cup butter, softened
- 1 teaspoon vanilla
- 3 eggs (or ¾ cups liquid eggs)
- 1½ – 2 cups semisweet chocolate chips
- Cinnamon sugar mix; Mix ½ cup white sugar with 2 tablespoons cinnamon together in small bowl.
- In large bowl, combine flour, sugar, baking powder, baking soda, and salt together and stir to mix.
Add the greek yogurt, butter, vanilla, and eggs to the flour mixture.
- Using an electric mixer, mix the batter well until very smooth, at medium high speed for about 2-3 minutes.
- Add chocolate chips to the batter and stir to mix.
- Make cinnamon sugar mix by combining about ½ cup white sugar with 2 tablespoons cinnamon sugar. You’re not going to use the whole thing in this recipe but it’s always good to keep it in a container and use it whenever needed.
- Spray 9 X 13 pan with cooking spray and spread half the batter on the bottom of the pan evenly.
- Sprinkle the cinnamon sugar mix generously on top of the first layer.
- Spread the remaining batter on top of the cinnamon sugar mix layer evenly.
- Bake at 350 degrees F. for 30-35 minutes or until toothpick comes out with only a few crumbs. (Do not overbake as the cake will be too dry.) Cut into 16-20 square bars.
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