Toll House Crumbcake II

Toll House Crumbcake II

by Louanne Bonnet 2 years ago
4.5 (10)
589 kcal
74.7 g carbs
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Description

This chocolate and nut-topped cake is very easy to make and very yummy thanks to the easy-to-follow recipe!

Ingredients
  • 1 tablespoon all-purpose flour
  • ½ cup packed brown sugar
  • 2 tablespoons butter, softened
  • ½ cup chopped walnuts
  • 2 cups semisweet chocolate chips
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup sour cream
  • 1 ½ cups semisweet chocolate chips
Directions
  1. 1. For the crumb topping: In a small bowl, combine 1 tablespoon flour, 1/2 cup brown sugar and 2 tablespoons butter. Stir in 1/2 cup nuts and 2 cups chocolate chips. Set aside.
  2. 2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, combine 2 cups flour, baking soda, baking powder and salt. Set aside.
  3. 3. In a large bowl, cream 1/2 cup butter, 1 cup sugar and 1 teaspoon vanilla until light and creamy. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with sour cream. Beat until smooth. Fold in 1 1/2 cups of chocolate chips.
  4. 4. Spread batter into a 9x13 inch pan. Sprinkle topping evenly over batter. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until a toothpick inserted into cake comes out clean. Cool completely.
Nutrition Facts
serving: 1 - 9 inch pan
calories: 589 kcal
carbohydrates: 74.7 g
protein: 7.3 g
saturated fat: 18 g
cholesterol: 80.4 mg
sodium: 346.7 mg
fiber: 3.8 g
sugar: 52.6 g
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