This cake is fabulous! I always freeze individual pieces of my desserts. And my husband and I were fighting for the last pieces. But it is pretty easy to make more. The trouble is I do all the work! Here's the recipe...
Pre-mix the dry ingredients:
2 cups Flour
1 1/2 tsp baking powder
1 tsp baking soda
Then in a separate bowl mix 1 stick softened butter and 3/4 cup sugar. Stir in 2 room temperature eggs. Beat until light and fluffy. Add 1 cup sour cream and 1 tsp vanilla. Beat on low until combined. Then add the flour mixture. Place 1/2 of the batter in a greased 8x12 glass baking pan.
Now in a separate bowl mix 1/4 cup sugar and 2-3 tsps cinnamon. Spoon 1/2 of the sugar mixture over the baking pan. (as shown in top photo) Drop 1/2 cup of chocolate chips over batter. I use bittersweet chips from Whole Foods. Or Callebaut Bittersweet Chips from Kitchen Window. Trust me. You won't go back to the cheap grocery store crap.
Now spread the remaining batter over the top and add the rest of the sugar and another 1/2 cup of chocolate chips. Bake for 30 minutes at 350.