Shelly's Recipe

SOUR CREAM CAKE WITH A CHOCOLATE CHIP & MARSHMALLOW CRUNCH TOPPING

Category: Cakes

1/2 c. (1 stick) unsalted butter, softened
1 1/2 c. sugar
2 large eggs at room temperature
1 tsp. pure vanilla extract
16 oz. sour cream
2 1/2 c. flour (I use King Arthur Unbleached All Purpose Flour)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
4 Tbsp. unsalted butter, melted & cooled
3/4 c. packed light brown sugar
1 c. chopped walnuts (or you can use pecans)
3/4 c. semi-sweet chocolate chips
1 c. miniature marshmallows

Preheat your oven to 350 degrees. Coat a 9×13-inch baking dish with either butter or cooking oil spray.

In a mixing bowl, beat the 1/2 cup butter with 1 1/2 cups sugar on medium speed for 2 minutes or until light & fluffy. Beat in the eggs, one at a time beating for 1 minute after each addition. Then beat in the vanilla & sour cream until blended.
In a separate bowl, combine the flour, baking powder, baking soda & salt and by hand, stir into the batter JUST until combined. Spread batter evenly in the prepared baking dish.

Make the crunch topping. In a medium bowl, stir together items 10-11 until well combined. Then fold in items 12-14. Sprinkle mixture evenly over the top of the batter. Bake for 35 to 40 minutes or until a cake tester or toothpick inserted in the middle of the cake comes out clean. Cool in pan on a wire rack. Cake can be served warm or cooled to room temperature. Store leftovers in a covered container for up to 5 days.