Chocolate Chip, Sour Cream, Walnut Cake Ingredients: 1/2 Cup - Butter (softened) 1 1/2 Cups - Granulated Sugar 2 - Eggs 2 Cups - Flour 1 tsp. - Baking Soda 1 Cup - Sour Cream 2 Tbsp. - Milk 6 oz. - Chocolate Chips 1 Tbsp. - Vanilla 1/2 Cup - Brown Sugar 2 tsp. - Cinnamon 1/2 Cup - Walnuts Step 1: Grease and flour your pan. Preheat the oven to 375 degrees Fahrenheit. Step 2: Cream butter, 1 cup of sugar, vanilla and eggs until light and fluffy. Step 3: In a separate bowl, combine baking soda and flour. Step 4: In a third bowl, combine sour cream and milk. Step 5: Slowly add a little flour mixture and a little sour cream mixture at a time to the butter mixture. Once it is all added it will seem think for a cake batter but thinner than cookie dough. It should be just about as thick as cold sour cream. If it seems too thick add another tablespoon or two of sour cream. Step 6: Fold in the chocolate chips. (If you like extra walnuts you can add extra walnuts into the batter. I usually do this.) Step 7: Mix the remaining granulated sugar (1/2 cup), brown sugar, cinnamon and walnuts in another bowl (you can re-use the flour bowl.) Step 8: If you are using a cake pan, put half the batter in the pan, put a layer of the cinnamon sugar mix, then add the rest of the batter and top with the remaining cinnamon sugar mix. You can also add more walnuts in either of the layers. If you are doing muffins, fill the liners about 3/4 of the way and top with the cinnamon sugar mix. Step 9: If making a cake, bake for about 45 minutes, but start checking the doneness at 30 minutes. If you are doing muffins, put them in for 20 minutes and then start checking. *Checking for doneness: Either use a knife, tooth-pick or skewer and poke the cake or muffin in the middle. The cake/ muffin is done when the knife, tooth-pick or skewer comes out with only chocolate on it, if there is any batter, put it in for another 5 minutes.