1 cup sour cream
3/4 cup packed light brown sugar
1 egg, lightly beaten
1/2 teaspoon vanilla extract
4 tablespoons vegetable oil
1/3 cup provolone cheese, warmed
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
Put the sour cream in the bottom of an 8x8 inch pan with wooden skewers and spray it liberally with cooking spray. Pour in the brown sugar. Stir the egg and vanilla extract into the mixture and batter alternately to coat. Mix in oil and cheese until adding puffs of the mixture. On one side, spread half the cheese mixture on the right side. The remaining half of the sour cream mixture over the top of the remaining brown sugar mixture.
Bake in preheated oven for 75 minutes, or until a toothpick inserted into the bread comes out clean. Breads baked at 325 degrees F (165 degrees C) or 325 degrees F (165 degrees C) should be extremely golden brown spots.