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Name: Chocolate Chip Crumb Cake
Prep time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: cake; 8 ounces smooth 5% ricotta cheese; 1/3 cup margarine or unsalted butter; 1 1/4 cups granulated sugar; 2 large Eggs; 2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 cup plain low-fat yogurt; 1/2 cup semi-sweet chocolate chips; filling; 1/2 cup packed light brown sugar; 4 teaspoons unsweetened cocoa; 1/2 teaspoon ground cinnamon; confectioner's sugar for dusting

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INGREDIENTS

cake
8 ounces smooth 5% ricotta cheese
1/3 cup margarine or unsalted butter
1 1/4 cups granulated sugar
2 large Eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup plain low-fat yogurt
1/2 cup semi-sweet chocolate chips
filling
1/2 cup packed light brown sugar
4 teaspoons unsweetened cocoa
1/2 teaspoon ground cinnamon
confectioner's ; sugar for dusting

Servings

INSTRUCTIONS

Position a rack in the center of the oven and preheat oven to 350 degrees.

Lightly coat a 9-inch Bundt pan with cooking spray. (or use a 9-inch

springform pan)

Make cake: In a food processor, beat together ricotta cheese, margarine,

and sugar, mixing well. Add eggs and vanilla, mixing well. Combine flour,

baking powder, and baking soda. Add the dry ingredients to the bowl in

batches, alternating with yogurt, mixing just until everything is

incorporated. Stir in chocolate chips. Pour half the batter into prepared

pan.

Prepare filling: Combine brown sugar, cocoa, and cinnamon in a small bowl.

Sprinkle half over batter in the pan. Add the remaining batter and top

with the remaining filling.

Bake for 35 to 40 minutes for Bundt pan or 30-40 minutes for a springform

pan, or until a tester inserted in the center comes out dry. Let the cake

cool in its pan on a wire rack. After it has cooled, unmold onto a serving

splatter and dust cake with confectioner's sugar, if using.

NOTES

5 Weight Watchers Points

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Chocolate Chip Crumb Cake

cake 
8  ounces smooth 5% ricotta cheese 
1/3 cup margarine or unsalted butter 
1 1/4 cups granulated sugar 
2 large Eggs 
2 teaspoons vanilla extract 
1 1/2 cups all-purpose flour 
2 teaspoons baking powder 
1/2 teaspoon baking soda 
3/4 cup plain low-fat yogurt 
1/2 cup semi-sweet chocolate chips 
   filling 
1/2 cup packed light brown sugar 
4 teaspoons unsweetened cocoa 
1/2 teaspoon ground cinnamon 
   confectioner's sugar for dusting

Position a rack in the center of the oven and preheat oven to 350 degrees.
Lightly coat a 9-inch Bundt pan with cooking spray. (or use a 9-inch
springform pan)

Make cake:  In a food processor, beat together ricotta cheese, margarine,
and sugar, mixing well.  Add eggs and vanilla, mixing well.  Combine flour,
baking powder, and baking soda.  Add the dry ingredients to the bowl in
batches, alternating with yogurt, mixing just until everything is
incorporated.  Stir in chocolate chips.  Pour half the batter into prepared
pan.

Prepare filling:  Combine brown sugar, cocoa, and cinnamon in a small bowl.
Sprinkle half over batter in the pan.  Add the remaining batter and top
with the remaining filling.

Bake for 35 to 40 minutes for Bundt pan or 30-40 minutes for a springform
pan, or until a tester inserted in the center comes out dry.  Let the cake
cool in its pan on a wire rack.  After it has cooled, unmold onto a serving
splatter and dust cake with confectioner's sugar, if using.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (107g)
Recipe Makes: 16 Servings

Calories: 295
Calories from Fat: 80 (27%)

Amt Per Serving		% DV

	Total Fat 8.9g	12 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 1.1g
Cholesterol 144.4mg		44 %
Sodium 399.4mg		14 %
Potassium 152.6mg		4 %
Total Carbohydrate 48.1g		14 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 46.7g
Protein 7.2g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 295

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