Toll House Crumbcake II

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

• Calories: 589 Calories

Ingredients

• ½ cup butter, softened
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 cups semisweet chocolate chips
• ½ cup packed brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup white sugar
• 1 teaspoon baking powder
• ½ cup chopped walnuts
• 3 eggs
• 1 cup sour cream
• 1 ½ cups semisweet chocolate chips
• 2 tablespoons butter, softened
• 1 tablespoon all-purpose flour

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.