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Extraordinary Chocolate Chip Cake
Recipe by: The Washington Post, May 3, 1995

2 cups unbleached all-purpose flour
2 cups light brown sugar -- packed
1/2 teaspoon ground cinnamon
1/4 pound unsalted butter -- cold, cut into 6 pieces
1 large egg
1 teaspoon baking soda
1 cup sour cream
2 tablespoons milk
1 1/2 cups semisweet chocolate chips

Position the oven rack in the middle of the oven and set to 325°.

Butter an 11-by-7-by1 3/4-inch baking pan or ovenproof glass baking dish.

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 still 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, adding the optional milk if the mixture seems too thick. Stir the sour cream mixture 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 in the preheated oven for about 40 minutes. To test for doneness, gently press your fingers on the top of the cake. The middle should feel slightly soft and the edges firm. Insert a toothpick in the center of the cake. When the toothpick comes out with a few crumbs clinging to it, the cake is done. Cool the cake thoroughly in the baking pan on a wire cooling rack. The center of the cake will sink slightly.