Toll House Crumbcake II recipe

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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

Nutrition Info

589 calories
carbohydrate: 74.7 g
cholesterol: 80.4 mg
fat: 32.9 g
fiber: 3.8 g
protein: 7.3 g
saturatedFat: 18 g
servingSize: -
sodium: 346.7 mg
sugar: 52.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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. 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. 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. 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.

Recipe Yield

1 - 9 inch pan

Recipe Note

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

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