This is another chocolate cake recipe in my collection. In my house, it can never go wrong with a chocolate recipe. As long as there is chocolate, Arkensen and Nanzaro will gobble up whatever I make even though they might not look nice.

This crumbcake is very chocolaty and nutty — and sweet. It’s great for an afternoon tea break.

Ingredients

• 1/3 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons butter or margarine, softened
• 1/2 cup chopped nuts
• 2 cups (12 oz package) semi-sweet chocolate chips, divided
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) butter or margarine, softened
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream

Click on the link below for the instructions.

Instructions

Preheat the oven to 350F. Grease a 13 x 9 inch baking pan.

For the topping, combine brown sugar, 1 tablespoon flour and 2 tablespoons butter in a small bowl. With a pastry blender or two knives, cut mixture until crumbly.

Stir in the nuts and 1/2 cup chocolate chips.

For the cake, combine flour, baking powder, baking soda and salt in a medium bowl.

Beat the granulated sugar, butter and vanilla extract in a large mixer bowl until creamy.

Add eggs one at a time, beating well after each addition.

Gradually add flour mixture alternate with sour cream.

Nanzaro is a great helper in the kitchen. He loves to help me cook.

Fold in the remaining chocolate chips.

Spread the batter into the prepared baking pan.

Sprinkle with the topping, evenly.

Bake in the preheated oven for 25 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack.