Chocolate for Breakfast

My nephew Brock and I share a love of chocolate chip muffins. We even eat those cheap $.99 Betty Crocker packets that you just water too. This recipe is a little more sophicated and very delicious anytime of day.

Toll House Crumbcake

Topping
1/3 c. brown sugar
1 T. flour
2 T. butter softened
1/2 c. chopped nuts
2 c. mini chocolate chips, divided

Cake
1 and 3/4 c. flour
1 t. baking powder
1 t. baking soda
1/4 t. salt
3/4 c. sugar
1 t. vanilla extract
3 eggs
1 c. sour cream

Preheat over to 350 degrees and greaze 13 x 9 pan. Combine brown sugar, flour, and butter. Crumble with two forks. Add 1/2 c. of chocolate chips and nuts.

For cake – combine flour, baking soda, baking powder, and salt in a small bowl. Beat sugar, butter, and vanilla in a large mixing bowl until creamy. Add eggs, one at a time while still beating. Gradually add flour flour mixture alternating with sour cream. Fold in remain chocolate chips. Spread into baking pan and sprinkling with topping.

Bake for 25-35 minutes.

Notes: I make it without the nuts.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s