Recipe by CORWYNN DARKHOLME
"This chocolate and nut-topped cake is very easy to make and very yummy thanks to the easy-to-follow recipe!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
semisweet chocolate chips
1 1/2 cups
semisweet chocolate chips
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.
I found this to be just ok. It needed more topping I think and maybe some of the topping mix in the middle. It didn't go over well with my family.
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.
very easy and great taste!...if you need more than the recipe calls for, don't double it, make two seperate batches...
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 :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Toll House Crumbcake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 296
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Give your cakes a sleek, professional look with fondant.
Watch three fun ways to decorate an Easter cake.
See how ingenious cooks adapted to food rationing during World War II.