Preheat oven to 350 degrees

Grease and flour a Bundt pan.

I can’t use the non-stick sprays because of the propellants in them. But I have found that if I melt some butter and brush it on the pan with a pastry brush that it works quite well.

 

 

I have also found that I can use powdered sugar rather than flour and it gives a sweet top to the cake, rather than a flour-y taste and look.

 

 

1 c. butter, softened
8 oz cream cheese, room temp
1 ½ c. sugar
2 Tbsp sour cream
1 tsp vanilla
4 eggs
2 ¼ c. cake flour
2 tsp baking powder
¼ tsp salt
1 c. mini chocolate chips

 

In a mixing bowl, beat 1 c. room temp butter until light and fluffy.

 

 

 

 

Beat in 1 – 8 oz pkg cream cheese (room temp).

Add in 1 1/2 c. sugar. Beat until light and fluffy.

 

 

 

Add in 2 tbsp sour cream and 1 tsp vanilla extract. Mix well.

Add in 4 eggs, mixing well after each one.

Scrape down sides as necessary.

 

 

 

Add in 2 tsp baking powder and 1/4 tsp. salt.

Then mix in 2 1/4 c. cake flour.

To make it really yummy, stir in a bag of miniature chocolate chips after the flour has been added.

 

 

Spoon batter into bowl, distributing evenly.

Smooth out top.

 

 

 

 

Bake 45-55 minutes or until a toothpick comes clean when inserted into the center.

Cool.

 

 

Invert onto a wire rack.

Cake pan came pretty clean using butter and powdered sugar. This is a stoneware pan.

 

 

I covered the imperfections with a white chocolate ganache, but it’s very good with a dark chocolate ganache, simple icing or even just powdered sugar sprinkled on top.

 

Serve with fresh fruit or ice cream.