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Title: Chocolate Chip Tea Cake
Yield: 1 Servings

Ingredients

      6 tb unsalted butter,
      1    (plus extra for pan)
    3/4 c  sugar
      1 ts vanilla extract
    1/4 ts salt
      1 c  cold sour cream, regular; or
           - low-fat
      1    egg
    3/4 ts baking soda
    3/4 ts baking powder
  1 1/2 c  flour, plus extra; for pan
    3/4 c  mini-size chocolate chips

Instructions

Recipe by: "One-Pot Cakes," by Andrew Schloss/Ken Bookman Preheat the
oven to 350 degrees. Grease and flour a 9-inch loaf pan.

In a large heavy saucepan over medium heat, begin melting the butter,
stirring occasionally. When it's half melted, remove the pan from the
heat and stir until fully melted.

Stir in the sugar, vanilla, salt, sour cream and egg. Add the baking
soda and baking powder in pinches, breaking up any lumps with your
fingers. Stir thoroughly. Stir in the flour, just until blended, then
the chocolate chips.

Pour and scrape the batter into the pan and bake in the preheated
oven for 45 to 50 minutes, or until a tester inserted in the middle
comes out with just a crumb clinging to it. Cool on a rack for 10
minutes. Remove from the pan and cool on the rack for about 15
minutes more.

Per serving: 249 calories, 3 gm protein, 32 gm carbohydrates, 12 gm
fat, 42 mg cholesterol, 6 gm saturated fat, 147 mg sodium

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