I'm passing along a recipe for which I've received accolades, though it came to me from a church friend, Lynn Arnold, who deserves the credit. I've had so many requests for the recipe that I need to get it in print somewhere. This seemed like a great place. Chocolate Chip Cake, really a coffee cake for chocolate lovers, is great for any occasion: Sunday brunch, snacks, dessert, you name it. Enjoy!

CHOCOLATE CHIP CAKE

2 cups flour

1 1/2 cups sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/3 cups sour cream

2/3 cup margarine or butter

1 teaspoon vanilla

3 eggs

1 package chocolate chips

1/2 cup sugar

1 teaspoon cinnamon

Combine all but the last 3 ingredients. Blend on low for 1 minute; then beat on medium for 3 minutes. Pour half the batter into greased 9x13-inch pan. Combine sugar and cinnamon. Sprinkle half sugar/cinnamon mixture over batter, followed by half bag of the chocolate chips. Repeat. Bake at 350 degrees for 40 minutes.

I often cut pieces and put them in seasonal cupcake liners to make the presentation a bit more festive.