Toll House Crumbcake Ii - cooking recipe

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

Leave a comment