Whole Wheat Chocolate Chip Sour Cream Cake

Chocolate Chip Sour Cream Cake made with Whole Wheat Flour

MaMa made this Whole Wheat Chocolate Chip Sour Cream Cake for me and a couple of my friends during a play date and oh, it was good!  We devoured it.  This recipe is definitely kid approved.

Ingredients for Whole Wheat Chocolate Chip Sour Cream Cake:
(adapted from the Pink Apron Baker)

1/2 c (1 stick) butter, at room temperature
2 c sugar
3 eggs, separated
16 oz sour cream
1 ½ tsp vanilla
3 c Joseph's Grainery Softy White Whole Wheat Pastry Flour
1 ½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp cinnamon
12 oz semi-sweet chocolate chips\

Directions:  Preheat your oven to 350 degrees and prepare a 9x13 pan with cooking spray. In a large bowl, cream the butter and 1 1/2 cups sugar.  Mix in the egg yolks, sour cream, and vanilla.  In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Stir into the butter mixture. Beat the egg whites until they hold stiff peaks, then fold into the batter. In a small bowl, mix the cinnamon with the remaining 1/2 cup of sugar and the chocolate chips.  Pour half of the cake batter into the pan. Sprinkle the top with half of the cinnamon-sugar mixture. Pour remaining batter on top, then cover that with the remaining cinnamon-sugar mixture. Bake 40-50 minutes or until a tooth pick inserted in the center comes out clean.