Ingredients
- TOPPING:
- 1 tablespoon all-purpose flour
- 1/2 cup packed brown sugar
- 2 tablespoons butter, softened
- 1/2 cup chopped walnuts
- 2 cups semisweet chocolate chips
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- CAKE:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup sour cream
- 1 1/2 cups semisweet chocolate chips
Preparation
Step 1
1. 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.
2. 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.
3. 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.
4. 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.
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REVIEWS:
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 and I used pecans instead of walnuts. I made no other changes or substitutions. This was very easy to assemble, the directions absolutely outlined the steps clearly which was great because I made this dessert with my two boys. Just over 45 minutes was just right for me. It's cooling now but I'll update my review once my family as a chance to taste-test it. As it sits, it is a very pretty dessert. It looks like a chocolate chip cookie in cake form! NOTE: 45 minutes was WAY too long! DO NOT overbake, it becomes dry as heck. Because of my mistake, this turned out less than great. We ended up cutting away the edges and eating the middle, which was pretty freaking tasty. I was more upset that half of this got tossed as I hate waste. I'll make this again because it's really freaking good but I'll cut back on the baking time.
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 though, really moist and delicious cake!
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.
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.
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 cinnamon and sugar topping then the crumb topping. The cake does come out very moist.
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. It was just right. If I had followed the recipe exactly, it definitely would've been chocolate overkill. This recipe is a keeper :-)
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.
Mmmmmm...this smells so good while it is baking! Everyone made their way to the kitchen during baking time to ask what the yummy smell was! I did not wait for it to cool before cutting...I just couldn't do it. It's delicious warm with a sprinkling of powdered sugar. Next time I'll do like others and double the topping...minus the nuts. I left those out. Really good! Will definitely make again!
This tastes great!! I didn't put all the chips in the topping. It calls for too many. I also followed someone else’s suggestion and made extra topping. It worked well.
Recipe was easy to follow. It was a big hit with the folks I served it too. They said it tasted like a toll house cookie.
This was very tasty and I love that it is a 9x13 pan. I made the recipe as is. Some reviewers said to add more topping but I found the receipe as is was good enough. The first day, it was the consistency of a coffee cake, the second, after putting it in the refrigerator, more like a bar. And I do agree that I liked it better that way but either way it was very tasty. I mixed white, milk and dark reg chips. I made this a second time using applesauce in place of the sour cream and using whole wheat flour for the cake part (not the crumb mixture) as suggested by another reviewer and liked it better than the first time. I liked the second version as a 5 and the 1st as a 4.