Strawberry Chocolate Chip Short Cake

1 cup sugar, divided
1/2 cup butter or margarine, softened
1 egg
2 tablespoons vanilla extract, divided
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup Hershey's mini Chips semi-sweet chocolate or Hershey's semi-sweet chocolate chips, divided
2 cups sour cream (reduced calorie or regular)
2 eggs
2 cups frozen, non-dairy whipped topping, thawed
Fresh strawberries, rinsed and halved

Heat oven to 350F. Grease 9 inch spring form pan. In large bowl beat 1/2 cup sugar and butter. Add 1 egg and 1 teaspoon vanilla; beat until creamy. Gradually add flour and baking powder, beating until smooth. Stir in 1/2 cup small chocolate chips. Press onto bottom of prepared pan. In medium bowl, stir together sour cream, remaining 1/2 cup sugar, remaining 2 eggs and remaining teaspoon vanilla. Stir in remaining chocolate chips. Pour into pan Bake 50-55 minutes, until almost set and edges are lightly browned. Cool completely on wire rack. Remove sides of pan. Spread whipped topping over top. Cover; refrigerate. Just before serving, arrange strawberry halves on top of cake; garnish as desired.

Serves 12.

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Cajun Country -- New Iberia, Louisiana