Chocolate Topped Apple Cake

The slighty crispy, chocolate chip topping on this cake is the best part! It makes a great dessert, snack cake or coffee cake. You can use either miniature or regular chocolate chips; the miniature just tend to cover the cake better, but I usually use the regular, and never had a complaint yet! I would also suggest letting the cake sit overnight. The flavors mellow, and it's even better!

• Ready In: 1 hr 5 mins
• Serves: 18

Ingredients

• CAKE

• 1  cup sugar
• 1⁄2 cup brown sugar, packed
• 1⁄2 cup butter or 1⁄2 cup margarine
• 2  eggs
• 2 3⁄4 cups flour
• 1⁄2 teaspoon cinnamon
• 1⁄8 teaspoon salt
• 1  teaspoon baking powder
• 2  teaspoons baking soda
• 1  cup milk
• 2 -2 1⁄2 cups apples, cored peeled and chopped (about 3 small to medium apples)

• TOPPING

• 1⁄2 cup brown sugar, packed
• 1⁄2 cup  miniature chocolate chip (or regular)
• 1⁄2 cup  nuts

Directions

1. Preheat the oven to 350.
2. Grease a 9x13" pan.
3. Cream together the butter, sugar and brown sugar.
4. Add eggs, one at a time, beating well.
5. Sift together the flour, cinnamon, salt, baking powder and baking soda.
6. Add to the creamed mixture alternately with the milk.
7. Fold in apples.
8. Pour the batter into the prepared pan.
9. In a bowl, mix the topping ingredients well, then sprinkle evenly over the batter.
10. Bake for 45-50 minutes.