Sour Cream Chocolate & Butterscotch Chip Cake

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 0.8 teaspoon baking soda 
• 0.3 cup butterscotch chips 
• 0.5 cup confectioners' sugar 
• 1 large eggs 
• 0 ounces flour all-purpose
• 0.7 cup granulated sugar 
• 12 servings vanilla icing 
• 1 tablespoons milk 
• 0.3 cup semi-sweet chocolate chips 
• 1 cup cup heavy whipping cream sour
• 1 tablespoon butter unsalted
• 0.3 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• mixing bowl
• wire rack
• loaf pan
• microwave
• measuring cup

Directions

1. Preheat the oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
2. Mix the flour, baking powder and baking soda together in a bowl and set aside.In a large mixing bowl, stir together the cooled butter, sugar, vanilla, sour cream, egg and salt.
3. Add the flour mixture to the sour cream mixture and stir until blended (batter will be thick), then stir in the chocolate chips.
4. Transfer the batter to the loaf pan and bake for 45 minutes.
5. Let cool for about 15 minutes in the pan, then carefully turn from pan and let cool on a wire rack.Make the icing.Melt the butter in a microwave-safe bowl or a 2 cup Pyrex measuring cup.
6. Add the sugar and stir to coat it with butter – it will be thick and pasty. Slowly add the milk about 1/2 tablespoon at a time, mixing well and adding more until you get the consistency you like. Stir in the vanilla.
7. Drizzle over the cooled cake.