Chocolate Toast Crunch Cake Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ yellow cake mix

1

cup water

3/4

cup sour cream

3

eggs

1/2

cup Gold Medal™ all-purpose flour

1/2

cup ground Chocolate Toast Crunch® cereal*

1/2

cup packed brown sugar

6

tablespoons butter, softened

3/4

cup miniature semisweet chocolate chips

Extra cereal for garnish, as desired

Preparation

Heat oven to 350°F. Grease and flour bottom only of 13x9-inch pan.

In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

In medium bowl, mix flour, ground cereal, brown sugar and butter with fork until crumbly. Mix in chocolate chips.

Pour half of the cake batter in pan; sprinkle evenly with 1 1/2 cups of the streusel. Add remaining batter, spreading to cover streusel layer; top with remaining streusel.

Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack. For 15 servings, cut into 5 rows by 3 rows.

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