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CHOCOLATE CHIP CRUMB CAKE

Active Time : 1 Hour 5 Minutes
Total Time : 1 Hour 5 Minutes
Serves : 8
INGREDIENTS
  • PAM® Baking Spray
  • 1-1/2 cups Ultragrain® All Purpose Flour
  • 1 cup firmly packed brown sugar
  • 3/4 cup cold Blue Bonnet®-stick
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain nonfat yogurt
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1 cup semisweet chocolate morsels
  • 1/2 cup chopped pecans, toasted
  • Chocolate sauce and ice cream, optional
DIRECTIONS

Preheat oven to 350°F. Spray 9-inch round cake pan with baking spray. Combine flour and brown sugar in large bowl. Cut in Blue Bonnet with pastry blender or 2 knives until mixture resembles coarse crumbs. Remove 1 cup of the crumb mixture; set aside for later use.

Add baking soda and salt to remaining crumb mixture; mix well. Add yogurt, egg and vanilla with electric mixer on medium speed; beat one minute or until well blended. Pour into prepared pan. Sprinkle chocolate morsels, pecans and the reserved 1 cup crumb mixture.

Bake 40-45 minutes, or until top is golden brown and wooden pick inserted in center comes out clean. Serve warm or at room temperature. Cut into 8 pieces; top each piece with a drizzle of chocolate sauce and ice cream, if desired.