Toll House Crumbcake II

Toll House Crumbcake II

48
CORWYNN DARKHOLME 242

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

Ingredients

{{adjustedServings}} servings 589 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 589 kcal
  • 29%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 74.7g
  • 24%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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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.
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Reviews

48
  1. 55 Ratings

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I made three small changes: I used half brown/half white sugars in the actual cake recipe, I used a bag of Hershey's chocolate/peanut butter chips and a half bag of Hershey's semi sweet chunks a...

This cake was so addictive. I followed the recipe exactly, but looking back I think I will take the suggestions of using mini morsels. The regular morsels seemed to weigh the cake down. Overall ...

A little too much chocolate for me. I reduced to 1 1/2 cups in the cake and about 1/2 cup in the topping. Using mini morsels is good here too. Makes for a little lighter version. More cake.