Chocolate Chip Crunch Cake
Source of Recipe
You Asked For It
Recipe Introduction
My mother used to make something she called chocolate crunch cake, which all of us kids loved. We remembered it was made in a 13-by-9-inch pan, and the topping of nuts and chocolate bits were what made it so good.
A. We are willing to bet our best whisk that Lin and her family are looking for our Chocolate Chip Crunch Cake recipe, which goes back many, many years.
The base is a pretty standard cake recipe, but the topping of brown sugar, nuts, chocolate chips and butter is indeed what makes it so good.
Try topping it with some whipped topping or whipped cream.
List of Ingredients
cake Batter:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup whole milk
Crunch Topping:
1/2 cup firm-packed light brown sugar
3/4 cup chopped nuts (walnuts or pecans)
3/4 cup semi-sweet chocolate chips
2 tablespoons melted butter
Recipe
To make batter: Preheat the oven to 350 degrees. Grease and flour the bottom of a 13-by-9-inch baking pan. Set aside.
In a large bowl, whisk the flour, baking powder and salt together. Transfer to a piece of wax paper.
In the same bowl, cream the butter and sugar together on the medium speed of an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each. Add the vanilla. At low speed add the milk and the dry ingredients alternately beginning and ending with the dry ingredients. Pour the batter into the prepared pan.
To make topping: Combine the ingredients in a small bowl and sprinkle over the batter in the pan. Bake in the center of the oven 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Can be served warm or cold. Makes 12 servings.
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