Chocolatechipcrumbcake Food

HOMEMADE CHOCOLATE COOKIE CRUMBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Whisk flour, cocoa powder, and baking soda together in a bowl. Beat butter, white sugar, brown sugar, egg, and vanilla extract together with an electric mixer in another bowl until smooth and creamy. Gradually beat flour mixture into butter mixture until dough is just incorporated. Spread dough out onto prepared baking sheet.
• Bake in the preheated oven until set, about 14 minutes. Cool completely and crumble as desired.

CHOCOLATE CHIP CRUMB CAKE

Steps:

• Combine the dry ingredients (excluding chocolate) for the cake together in a medium bowl Combine the wet ingredients for the cake in a large bowl, stir.
• Mix the dry ingredientsinto the wet ingredients.
• Fold in the chocolate chips.
• Spread into a greased 9x13 pan.
• Mix topping ingredients together and sprinkle on top of cake.
• Bake at 350F 45-50 minutes.

CHOCOLATE CHIP CRUMB CAKE

Steps:

• For the crumbs: Put the flour, brown sugar, granulated sugar, cinnamon and salt in a mixing bowl and mix by hand. Pour in the butter and squeeze the crumbs tightly together, forming large or jumbo crumbs. Put the bowl in the refrigerator until the mixture is cold, 1 hour or overnight. (The crumbs can also be frozen for several weeks if wrapped airtight; defrost them for 15 to 20 minutes at room temperature before assembling the cake.)
• For the cake: Heat the oven to 350 degrees F. Butter a 9x13-inch baking dish.
• Sift the flour, sugar, baking soda and salt together into the bowl of a stand mixer fitted with the paddle attachment. On low speed, mix in the butter 1 tablespoon at a time. Mix in the almond paste. Add the eggs and yolks one at a time. Mix in the vanilla bean paste. Add the buttermilk, then cream the batter on medium-high speed until very light and fluffy, 2 to 3 minutes. Fold in the chocolate chips by hand.
• Scrape the batter into the buttered baking dish. Smooth the top, tap the dish on the countertop and top evenly with the crumbs. Bake 20 minutes, then rotate the cake and bake until a cake tester inserted into the center of the cake comes out clean, 25 to 30 minutes longer. (After the first 20 minutes, I cover the pan with foil to keep the crumbs from getting too dark.)
• Remove the baking dish from the oven and set it on a cooling rack for 20 minutes. Eating this cake warm from the oven is one of the best memories I have. The smell of cinnamon and sugar drives me crazy. Eat it for breakfast, warmed up for a snack, or serve it with warm caramel sauce and ice cream for dessert.
• The cake will keep for 2 to 3 days if stored in an airtight container at room temperature.

CHOCOLATE CHIP CRUMB CAKE

Steps:

• In a bowl, combine flour, sugar, butter and salt until crumbly. Set aside 1 cup. Stir baking soda, cinnamon and cloves into the remaining crumb mixture. Add egg and buttermilk; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with reserved crumb mixture; top with chocolate chips and nuts. Bake at 350° until cake tests done, about 30 minutes. Cool on a wire rack.

CHOCOLATE CHIP CRUMB CAKE MUFFINS

Steps:

• 1. Heat oven to 375. Line regular muffin tins with 24 paper liners or line extra large muffin tins with 12 paper liners. To make topping, in mixer, fitted with paddle attachment, mix the brown sugar, flour and cinnamon and mix on low speed. Add butter and mix on low speed til crumbly. Mixture will look sandy at first, and then will bind into crumbs. This may take several minutes, so keep mixing til larger crumbs form. Add the chocolate chips and mix just til they are dispersed. You can make this topping in advance and keep it in an airtight container in refrigerator for up to a week. To make muffins, sift together flour, cocoa powder, baking powder and baking soda and salt in a bowl. Set aside. In bowl of mixer, (no need to wash the bowl after making the topping) fitted with whip attachment, beat butter on medium speed til it is light and fluffy. Then add sugar and mix well. Mix in the eggs, one at a time, and then mix in the vanilla. Add a third of the dry ingredients and mix til barely combined. The mix in a third of the sour cream. Repeat til all dry ingredients and sour cream are added and mixed til just combined. Scoop batter into lined muffin tins, filling them about halfway. Spoon topping onto tops of the muffins. Bake til muffins are cooked through and the topping is golden brown, 20 to 25 minutes for regular muffins, 25 to 30 minutes for extra large muffins. Serve warm or at room temperature. Makes 24 regular or 12 large muffins

CHOCOLATE CHIP COFFEE CAKE

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, sour cream and vanilla; mix well. In another bowl, combine the flour, baking powder and baking soda; add to creamed mixture (batter will be thick). , Spread half the batter into a greased 13x9-in. baking pan. Combine chocolate chips, cinnamon and remaining sugar; sprinkle half over batter. Drop remaining batter by spoonfuls over the top. Sprinkle with remaining chip mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE CHIP CRUMBLE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a large bowl, with a pastry blender, blend together the margarine, brown sugar and vanilla. Mix in the flour until mixture resembles coarse crumbs. Stir in the chocolate chips and if desired, walnuts. Press the mixture into an ungreased 9x13 inch pan. It should press together like a cheesecake crust.
• Bake for 15 to 20 minutes in the preheated oven, until the edges begin to brown. Cut into bars while still a bit warm. Leave in the pan until completely cool, or the cookies will fall apart.

CHOCOLATE CRUMB CAKE

Steps:

• 1. Preheat oven 350. Grease a 13X9 inch baking pan.
• 2. Beat butter in a large mixing bowl until creamy. Beat in flour, sugar & salt until crumbly. With floured fingers press 2 cups of crumb mixture onto bottom of prepared baking pan, reserve remaining mixture.
• 3. Bake for 10-12 minutes, or until edges are golden brown.
• 4. Combine 1 cup morsels & sweetened condensed milk, in a small saucepan. Warm over low heat. Stirring until smooth. Stir in vanilla extract. Spread over hot crust.
• 5. Stir nuts and remaining morsels into reserved crumb mixture. Sprinkle over chocolate filling. Bake for 25-30 minutes or until center is set.
• 6. Cool in pan on wire rack.

CHOCOLATE CRUMB CAKE

Steps:

• Preheat oven to 375 degrees.
• Spray a non-stick 8 inch round cake pan with non-stick cooking spray and set aside.
• Add cake mix and remaining ingredients for the cake to a medium sized mixing bowl.
• With electric mixer, beat on medium speed 2 minutes or until thoroughly mixed and batter is smooth.
• Pour batter into prepared pan and bake in preheated oven for 30 to 35 minutes or until toothpick inserted off center comes out clean.
• Cool on a rack for 10 minutes, invert onto wire rack and cool completely before frosting.
• For the frosting, add all ingredients except milk to a medium size bowl.
• Beat until creamy adding milk 1 teaspoon at a time until desired spreading consistency.
• Garnish as desired, strawberries make a nice garnish.