---------- Recipe via Meal-Master (tm) v8.05
  
       Title: My Mom’s Extraordinary Chocolate Chip Cake
  Categories: Cheesecakes, Chocolate
       Yield: 12 servings
  
       2 c  All-purpose flour
       2 c  Lightly packed brown sugar
     1/2 ts Ground cinnamon
     1/2 c  Cold unsalted butter; in 6 p
            -ieces
       1 lg Egg
       1 ts Baking soda
       1 c  Sour cream
       2 tb Milk; optional
   1 1/2 c  Semisweet chocolate chips
  
   Recipe by: Bake and Freeze Desserts by Elinor Klivans
   Position the oven rack in the middle of the oven and
   preheat to 325 degrees.  Butter an 11x7x1-3/4″ baking pan.
   Put the flour, brown sugar, and cinnamon in the large bowl
   of an electric mixer and mix on low speed for 15 seconds.
   Add the butter and mix until the butter pieces are the size
   of peas, about 1 minute.  You will see loose flour.  Mix in
   the egg.  The mixture will still look dry. Rub any lumps
   out of the baking soda and gently mix the baking soda into
   the sour cream.
   Stir the sour cream mixture and the milk, if used, into the
   batter.  Stir just until the batter is evenly moistened.
   Stir in the chocolate chips.  The batter will be thick.
   Spread the batter in the prepared baking pan.  Bake about
   40 minutes.  To test for doneness, poke with a toothpick.
   It should come out clean with a few crumbs adhering to it.
   Cool the cake thoroughly in the baking pan on a wire rack.
   Then center of the cake will sink slightly.
   Note:  Some brands of sour cream are drier and thicker than
   others.  If the sour cream is thick and has no liquid on
   top of it when opened, add the milk.  If in doubt, add the
   milk.  To freeze:  Cut the cake into either two or three
   large pieces or 20 individual pieces.  Remove from the
   baking pan.  Wrap large cake pieces in plastic wrap, then
   heavy aluminum foil.  Label with date and contents and
   freeze. After they are frozen, the large cake pieces can be
   stacked in the freezer.  Wrap small pieces of cake in
   plastic wrap, place in a metal or plastic freezer
   container, and cover tightly.  Ann Miner
  
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