How to Make Peppercorn Sherwin Williams Exterior House

Toll House Crumbcake Ii

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Recipe Summary 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!

Ingredients | Peppercorn Sherwin Williams Exterior House

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

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.

Info | Peppercorn Sherwin Williams Exterior House

Servings: 12 Yield: 1 - 9 inch pan

TAG : Toll House Crumbcake Ii

Desserts, Cakes,