Friday, September 19, 2008

Toffee Topped Snack Cake

2 c. brown sugar
2 c. unbleached flour
1/2 c. butter (1 stick), softened
1 tsp. baking powder

1 tsp. vanilla
1 c. milk
1 egg

1 c. semi-sweet chocolate chips
1/2 c. broken walnuts (small pieces)

Preheat oven to 350. Thoroughly grease 9x13 inch baking pan.

With pastry blender or fork, blend brown sugar, flour and butter until mixture resembles coarse crumbs. Remove 1 c. and set aside for later.

To remaining mixture, add baking powder, vanilla, milk & egg; mix by hand until smooth. Turn batter into prepared pan, spreading evenly.

Sprinkle reserved crumb mixture evenly over batter. Top with chocolate chips & nuts.

Bake for 30-35 minutes or until center tests clean.

Note: To cut recipe in half, use 1 egg yolk instead of whole egg. Divide remaining ingreadients in half & use 8x8 inch baking pan.

4 comments:

Maven said...

I'm making this this weekend!

Jinx said...

I had forgotten ALL about this one! Then, on the way to work, I was trying to figure out where I wrote the recipe.

So then, I ended up thinking about it all day!!!!

Lo said...

Am thinking that toffee-topped anything would be fabulous!

This looks awesome.

And... I think we're neighbors! You mentioned Ora di Oliva in a post on Maven's blog... and we live just north of Tosa... small world!!

Jinx said...

I grew up just outside Tosa, across the street from Mt. Mary!

The cake is almost too easy, makes you want to make it all the time!!