The Lexingtonienne

July13th

3 Comments

Oh Baby

Posted in: Family, Recipes

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I’m what the psychology types call an introvert.

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My personal motto is, “The fewer, the merrier.”

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And I love to be alone. I almost never get lonely.

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When it comes to making new friends, I can put on my extrovert face and pretend to be social and outgoing. But in general, I prefer the company of old friends who already “get” me. :)

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But when a guy as cute as this one comes along, I’m pretty excited to have a new friend. This is Owen, y’all. He was born on July 6 to Mike’s cousin John (aka DJ Blista) and his wife, Alexi.

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As an excuse to come over and meet Owen, I made the new parents a big batch of my mother-in-law’s famous bolognese sauce and a loaf of sour cream chocolate chip cake. They totally fell for my trick. 😉

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Congratulations to John & Alexi on their precious arrival! And congratulations to YOU, blog readers, on the fortuitous occasion that you have come across this really fabulous cake recipe. I happened to find it the other day in the Joy of Cooking, and it has quickly become a new favorite. You do not want to miss out on this one.

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SOUR CREAM CHOCOLATE CHIP CAKE
From the Joy of Cooking

5 T butter, melted and cooled slightly
2/3 C sugar
1 t vanilla
1/4 t salt
1 C sour cream
1 large egg
3/4 t baking soda
3/4 t baking powder
1 1/2 C all-purpose flour
3/4 C miniature or regular chocolate chips (Joy suggests semisweet. I used milk chocolate.)

Preheat oven to 350. Grease and flour one 9×5 inch loaf pan. Pour melted butter into a large mixing bowl. Add sugar, vanilla, salt, sour cream, and egg and stir together until smooth. Whisk baking soda and baking powder together in a small bowl to break up any lumps. Add to mixture in pinches and whisk in. Stir in flour until just combined. (Over-mixing will overstimulate the gluten in the flour and make your cake tough.) Stir in chocolate chips.

Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. (Mine took longer, about an hour.) Let cool in the pan on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan. Invert the cake and let it cool right side up on the rack.

I sliced my cake up, put the slices in cellophane bags from Michael’s Craft Store, and took some to the new parents and some for our Hollywood Bowl picnic.

xoxo,
Hannah

3 Comments

  • Comment by ross — July 13, 2010 @ 11:31 am

    the winky face really brings this piece together

  • Comment by Hannilou — July 13, 2010 @ 12:39 pm

    😉

  • Comment by Mama Sue — July 14, 2010 @ 12:18 pm

    Ask Dan about the lava flow icing…..

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