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Dear Art: In all the recipes I have found for a chocolate chip cake or loaf, the chips all sink to the bottom. Please help! 
Response: Almost everyone has had the problem you're describing, whether it's with chocolate chips, fruit or some other ingredient. My first thought is that your batter may be too thin or too warm. Many recipes will tell you to soften the butter or shortening, but I find that this makes the batter too thin. I take a rolling pin and beat the butter while it's cold to soften it, then place it in the mixer. The butter is still cold, but it also has some body so that when you cream it with the sugar, it gets fluffy but not too soft. Make sure all the ingredients, including the milk, are cold. This will help keep the batter firm and keep the chips in place. Another solution is to avoid preheating the oven. I like to bake my cakes at 325°F, and I place them in a cold oven, then turn it on. This makes a great cake with a crust, which is the way we like it in the South! If you still have problems, try making Lemon-Sour Cream Pound Cake. Omit the lemon zest, and substitute vanilla for the lemon juice, plus your chocolate chips. Here's to great baking! Art Smith 
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