Dolly's Chocolate Chip Loaf is a very easy cake recipe and a family favorite. A traditional plain loaf with a scattering of chocolate chips throughout. Options to add nuts and dried fruit too.
Dolly's Chocolate Chip Cake. Very easy recipe and a family favorite!
This delicious recipe has been generously shared by one of our Lovefoodie supporters, Debi Garwol.
There's a wonderful story behind many of the recipes Debi shares. Who may you ask is Dolly? Well, Dolly is Debi's Mom, who used to spend many hours in the kitchen with her children, teaching them how to bake wonderful things.
Before Dolly's passing, she typed up all her recipes so they could be shared with her family, and it is with a huge honor that Debi has kindly shared her Mom's wonderful recipe with us all, Dolly's Chocolate Chip Cake.
It was Dolly's intention that her recipes be shared and made over and over again for the enjoyment of all, so we hope that Dolly will be most proud that we have shared her recipe here, with the entire world! Thank you Dolly and Debi for sharing a part of your home.
So please enjoy Dolly's Chocolate Chip Cake.
Recipe by Dolly & Debi Ratz - Garwol
Check out our handy Oven Temperature Conversion Guide!
6 -10 persons
NOTE: The ingredients will be enough for 2 LOAF PANS
½ cup Margarine
1 Cup Sugar (white or brown)
½ Pint ( 8 oz) Sour Cream
2 Cups Flour
½ Teaspoon Baking Powder
½ teaspoon Baking Soda
½ Cup Chopped Walnuts
½ Cup Chocolate Morsels
½ Cup Raisins (if desired)
1. Cream together first four ingredients then add the remaining ingredients. Mix well.
2. Grease a 13 x 9 pan or use a bundt or 2 loaf pans.
3. Add the cake batter to the pan and bake at 325 F for approx 1 hour.
4. When ready, remove from oven and sprinkle confectioners sugar on top.
This may be made as a loaf or in a Bundt & I have also made them as Muffins regular size as well as "mini" size
This is a great recipe, super easy, with a heavy pound cake like texture. Great to use for Tea's and brunches or just to have around the house.
Awesome with Pecan's too, and if you don't want the chocolate substitute for raisin & nut. It's an amazing Recipe handed down from my late Mother. We've been making it for over 40 yrs. Please enjoy Dolly's Chocolate Chip Cake!
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Dolly’s Chocolate Chip Cake
Dolly's Chocolate Chip Cake. Very easy recipe and a family favorite. Makes two loaves so perfect for gifts or freezing too.
- ½ cup Margarine
- 1 Cup Sugar (white or brown)
- 2 Eggs
- ½ Pint Sour Cream, 8 oz
- 2 Cups Flour
- ½ Teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ Cup Chopped Walnuts
- ½ Cup Chocolate Morsels
- ½ Cup Raisins, if desired
- Cream together first four ingredients then add the remaining ingredients. Mix well.
- Grease a 13 x 9 pan or use a bundt or loaf pan.
- Add the cake batter to the pan and bake at 325 F for approx 1 hour.
- When ready, remove from oven and sprinkle confectioners sugar on top.
Debi's notes: This may be made as a loaf or in a Bundt & I have also made them as Muffins regular size as well as "mini" size This is a great recipe, super easy, with a heavy pound cake like texture. Great to use for Tea's and brunches or just to have around the house. Awesome with Pecan's too, and if you don't want the chocolate substitute for raisin & nut. It's an amazing Recipe handed down from my late Mother. We've been making it for over 40 yrs. Please enjoy!
Nutrition Information:Yield: 2 Serving Size: 2 loaves
Amount Per Serving: Calories: 2082Total Fat: 106gSaturated Fat: 32gTrans Fat: 9gUnsaturated Fat: 66gCholesterol: 263mgSodium: 585mgCarbohydrates: 261gFiber: 8gSugar: 150gProtein: 31g
Nutrition information isn’t always accurate
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Is this 1 or two loaf pans?
Hi Nancy, it’s for a 9×13 pan or 2 loaf pans. I’ll pop that in the instructions so it’s a little clearer!
Can you use butter instead of margarine?
Hi Michele, yes, you certainly can use butter! Please enjoy!
This cake was perfect it was just what I needed. I couldn’t decide if I wanted to chocolate or a pound cake ,and it came together as both love this recipe I used yogurt instead of sour cream.
I’m sure your recipes are wonderful, but the ads are intrusive and very aggressive, covering my entire phone screen and making it impossible to read your blog. Not a happy camper, and I am NOT a chronic complainer. Just sayin’…
do you have to used sour cream?
Hi Lesly, you can use plain yogurt instead. This ingredient will give the cake a nice soft and moist texture.
Just found this recipe, I will make this in my fall baking! looks yummy!
Made this again today except this time only made 1/2 the recipe & made 8 cupcakemuffins used a mix of peanut butter & milk chocolate chips delish …
Full credit to your mom for such a versatile recipe for sure Debi! Did you take any pics? I bet they’re all in your tummies now!!!
LOL I use food as my subjects while experimenting with 3D photography