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My review
Toll House Crumbcake II
CORWYNN DARKHOLME
"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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Ingredients
servings 589 calsOriginal recipe yields 12 servings (1 - 9 inch pan)
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Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Per Serving: 589 calories; 32.9 g fat; 74.7 g carbohydrates; 7.3 g protein; 80 mg cholesterol; 347 mg sodium. Full nutrition
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Reviews
Read all reviews 4957 Ratings
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Most helpful positive review
8/11/2011
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...
Most helpful critical review
4/30/2011
I found this to be just ok. It needed more topping I think and maybe some of the topping mix in the middle. It didn't go over well with my family.
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8/11/2011
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...
8/24/2007
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 ...
2/2/2006
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.
10/18/2007
I'm glad I waited a couple days to rate this recipe - it definitely improves with time! The flavors really richen. Next time I'll double (or close to) the topping.
10/9/2002
very easy and great taste!...if you need more than the recipe calls for, don't double it, make two seperate batches...
10/27/2007
Very yummy! It tastes just like a cake version of a Toll House cookie. I followed another reviewer's suggestion and only added 1/2 cup chocolate chips to the topping and 1 1/2 cups in the batter...
6/12/2007
This recipe is similar to a recipe that I make. If you love chocolate then you'll love this cake. My family said to cut back on the chocolate chips next time and I agreed. Also, they prefer the ...
7/3/2005
This was wonderful. I followed the recipe exactly minus the nuts (my kids don't like them). Like a really good chocolate chip cookie brownie! I will definately make this again.
4/30/2011
Holy cow, awesome. I used chocolate chunks & pecans instead of walnuts (personal preference) & it's like cookie dough in cake form. For me, that's a win! Ooozing chocolate, yummie cake, highly r...