COMMENTS: We sometimes substitute nuts, raisins, dried cranberries or chopped dried apricots for some or all of the chocolate. Revive stale unfrosted slices by toasting.

5	tbsp	Unsalted butter
2/3	cup	Sugar
1	tsp.	Vanilla
1/4	tsp.	Salt
1	cup	Sour cream
1	large	Egg
3/4	tsp.	Baking soda
3/4	tsp.	Baking powder
1 1/2	cup	All-purpose flour
3/4	cup	Miniature or regular semisweet chocolate chips

• Preheat the oven to 350°F. Grease and flour one 9 x 5-inch (8-cup) loaf pan, or line the bottom with waxed or parchment paper.
• Melt butter, then pour into a large mixing bowl and let cool slightly.
• Add and stir together the sugar, vanilla, salt, sour cream and egg until smooth.
• Add in pinches to break up any lumps and whisk in baking soda and baking powder.
• Stir in flour just until combined.
• Stir in chocolate chips.
• Scrape the batter into the pan and spread evenly.
• Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan on a rack for 10 minutes. Slide a slim knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner, if using. Let cool right side up on rack.

  Frost with: Quick White Icing I, adding the zest of 1 small orange and using 2 tbsp orange juice as the liquid

  Makes 8 servings