Toll House Cake

The following is a recipe that I recently made for the first time and it is delicious. Kendall and I are nuts about this cake! I don't even remember where I came across it bc I collect recipes from the back of boxes, newspapers, websites, friends, old cookbooks...wherever. It is so good that this recipe has been added to my personal cookbook of favorites. That's a big deal! It tastes just like a gooey chocolate chip cookie. Deeeee-lish!

FYI: You'll need a 12-oz. bag of mini chocolate chips to divide between the topping and the cake batter. It would probably work okay with regular morsels, but I've never done it that way.

Toll House Cake

Topping:
1/3 c. brown sugar
1 T. all-purpose flour
2 T. butter or margarine, softened
1/2 c. chopped nuts (I skip this, though, bc I don't like nuts AT ALL)
1/2 c. mini chocolate chips (save the rest of the bag for the batter)

Cake batter:
1 3/4 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1/4 t. salt
3/4 c. sugar
1 stick of butter or margarine, softened
1 t. vanilla
3 large eggs
1 c. sour cream

Preheat oven to 350 degrees. Grease a 9x13-inch pan. To make the topping, combine all topping ingredients, except for nuts and chocolate chips, until crumbly. Stir in nuts and chocolate chips. Set aside. To make cake batter, combine flour, baking powder, baking soda, and salt in a small bowl. In a large bowl, beat sugar, butter, and vanilla until creamy. Add eggs one at a time, beating well after each addition. Gradually add flour mixture alternately with sour cream. Fold in the remaining bag of chocolate chips. Spread into pan. Sprinkle with topping. Bake for 25-35 minutes or until done.