Cinnamon Sour Cream Cake

This is a great recipe to take to parties and gatherings.  If you have ever been to a Corner Bakery store, you will know what this tastes like.  Theirs is better of course, partly because I didn't have to make it.  But alas, there are no Corner Bakery stores here in Boise for me to enjoy a nice slice of this stick- to- your-hips sweet cake.  Yes, you may choke when you see the amount of butter and sugar, but that is why I take it to get togethers... my secret plan is to make my friends fat, so I don't have to eat it all and get fat myself! :)

Found on Hersheys.com

• 3 cups plus 2 tablespoons all-purpose flour, divided
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 container (8 oz.) dairy sour cream
• 4 eggs
• 2 teaspoons vanilla extract
• 1-1/4 cups (2-1/2 sticks) butter or margarine, softened
• 1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
• Powdered sugar(optional)

Directions:

1. Heat oven to 350°F. Generously grease and flour 12-cup fluted tube pan.

2. Combine 3 cups flour, granulated sugar, baking powder and salt in large bowl. Beat sour cream, eggs and vanilla with fork or whisk in medium bowl until smooth.

3. Add butter and 1 cup sour cream mixture to flour mixture. Beat on low speed until thoroughly combined; beat 1 minute on high speed. Add remaining sour cream mixture; beat on medium speed until fluffy. Stir together cinnamon chips and remaining 2 tablespoons flour until chips are coated; gently stir into batter. Pour batter into prepared pan.

4. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. 12 to 16 servings.