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 —–