Chocolate Crumb Cake
Yield
1 cakePrep
15 minCook
35 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
butter
|
|
| 1 | each |
eggs
|
|
| ¾ | cup |
milk
|
|
| ½ | cup |
chocolate syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 7.5 | ml |
baking soda
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
butter
|
|
| 1 | each |
eggs
|
|
| 177 | ml |
milk
|
|
| 118 | ml |
chocolate syrup
|
|
Directions
Heat oven to 350℉ (180℃).
Grease 9 inch square baking pan. In large mixer bowl, stir flour and sugar together.
Remove ½ cup of mixture.
Set aside. Stir baking soda, baking powder and salt into remaining flour.
Add butter, egg, milk and chocolate syrup.
Beat until well blended.
Pour into prepared pan. Sprinkle reserved flour mixture over top.
Bake 30 to 35 minutes or until done.
Serve warm or at room temperature.
