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Chocolate Chip Crumb Cake




Source of Recipe


ConAgra Foods


List of Ingredients




PAM® Original No-Stick Cooking Spray
1-1/2 cups all-purpose flour
1 cup packed brown sugar
3/4 cup Blue Bonnet®-stick, softened
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain nonfat yogurt
1 large egg
1-1/2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips, divided
1/2 cup chopped pecans, toasted
chocolate sauce, if desired
Healthy Choice® vanilla ice cream, if desired




Recipe



Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray.
In medium bowl, combine flour and brown sugar. Cut in Blue Bonnet® with pastry blender until small crumbs form and mixture is evenly moistened. Set aside 1 cup of crumb mixture for topping.
Add baking soda and salt to remaining crumb mixture. Mix well. Add yogurt, egg and vanilla. Using an electric mixer on medium speed, beat one minute until blended. Spread batter in pan. Sprinkle chocolate chips, pecans and the reserved crumb mixture evenly over all. Bake 40-45 minutes until golden brown and toothpick inserted in center comes out clean.
Serve warm or cool. Serve with a drizzle of chocolate sauce and ice cream, if desired.