BRUSH
Keeping It Clean

The recipe that we are offering this month is the very first recipe that I was given as a new bride...you cannot kill it with two sticks.

My father loved this cake because he said it tasted just like the chocolate chip cake at Horn & Hardart's Restaurant, a very popular restaurant in the 50's and 60's.

So with great thanks to the late Janice Goodman, we present this recipe, which may be my family's favorite standby. Even though it's a snap to do, please make sure you read the entire recipe before you begin.

Sift together onto a sheet of waxed paper

• 2½ c. all purpose flour
• 1 tsp. baking soda
• 3 tsp. baking powder

Set aside.

Beat the following until light and fluffy (about 5 minutes):

• 2 sticks unsalted butter, softened
• 1 c. granulated sugar
• ¼ tsp. salt

Add to butter mixture

• 2 large eggs at room temperature, one at a time
• 1 tsp. good vanilla extract

Add to the bowl in increments, alternating with the flour mixture.

• 1 c. sour cream

First add in one-third of the flour, then half of the sour cream, then the second third of the flour, then the remainder of the sour cream, then the remainder of the flour. Then you can do as the Cookie Lady does and add in

• 2 c. chocolate chips, well-coated with 2 Tbsp. flour.

Prepare the topping

• ½ c. sugar
• 1 tsp. cinnamon
• 1 c. finely chopped pecans or walnuts

Spray a 9"x13" inch pan or 3 aluminum loaf pans lined across the bottom and up the sides with a thin strip of waxed paper (to make it easy to remove the cake after baking) with vegetable spray mixed with flour. Pour in half of the batter, sprinkle on half the topping mixture, spread remaining batter and finish with topping. I run a butter knife through the pan just to mix it a little.

Bake at 350° for 50 to 60 minutes in the 9"x13" pan; bake 45 minutes in the loaf pans, or until a cake tester comes out clean. If you choose to put a little glaze on the cake, mix together:

• 1½ c. confectioners sugar
• 1 to 2 Tbsp. orange juice
• 1 Tbsp. melted butter (optional)

Whisk enough liquid into the confectioners sugar so that you can drizzle the glaze over the cake(s).

Notes:

1. I like to glaze the cake while it is hot. The glaze cooks a little and sets up. I remove the cake with the aid of the strip of waxed paper when it is completely cooled or I cool and wrap the cakes in the aluminum pans with heavy-duty foil.
2. These cakes keep beautifully for several months in the freezer and make great hostess and teacher gifts.

A Cookie Lady Recipe