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Chocolate Crunch Cake
Traditional Cakes & Pies
Prep time:
20 minutesBake time :
30-35 minutes“Even when we said that we were too full for dessert, Grandma put this out and we ate it up! ”
Ingredients
Serves 12
- 2 cups sugar
- 13/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 11/2 teaspoon baking powder
- 11/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups vanilla frosting (from a 16-ounce container)
- 6 tablespoons pecan pieces
- 6 tablespoons miniature semisweet chocolate chips
- 6 tablespoons toffee bits
Directions
1
Preheat oven to 350°F. Grease and flour a 13- x 9-inch baking pan.
2
Combine the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add the milk, oil, eggs and vanilla. Beat with an electric mixer set on medium speed for 2 minutes. Stir in 1 cup boiling water.
3
Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 30–35 minutes. Cool completely in the pan on a wire rack.
4
Spread the frosting on the top of the cake. Combine the pecans, chocolate chips and toffee bits in a small bowl. Sprinkle the mixture evenly over the cake. Serve.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
For a rainbow cake, substitute colorful miniature candy-coated chocolate pieces for the chocolate chips.For a rocky road cake, substitute miniature marshmallows for the toffee bits.
Serving Suggestion
Serving Suggestion
Cut this cake into squares and serve on pretty trays with lemon cake and strawberry trifle for a nice dessert buffet.
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