Chocolate Chip Crumb Cake

• 8 oz. smooth light ricotta cheese
• 1/3 cup vegetable oil
• 1 1/4 cups white sugar
• 2 eggs, beaten
• 2 tsp vanilla extract
• 1 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking powder
• 3/4 C plain yogourt
• 1/2 C chocolate chips
• 1/2 cup brown sugar
• 4 tsps unsweetened cocoa powder
• 1/2 tsp cinnamon

1. Heat oven to 350.
2. Beat first 3 ingredients in a large bowl.
3. Add the next two and mix well.
4. Combine the dry ingredients and mix into wet, alternating with yogourt. Add the chocolate chips.
5. Pour half batter into prepared 9 inch-bundt pan (sprayed with oil). Sprinkle with half of sugar mixture or more. Add remaining batter and top with remaining sugar mixture. Bake in centre of oven 35 - 40 minutes or until tester inserted in center comes out dry.
6. Cool cake on rack - when completely cool invert onto serving plate (bits of topping can fall off).
7. Can be frozen for up to two weeks.

smooth light ricotta cheese, vegetable oil, white sugar, eggs, vanilla, flour, baking powder, baking powder, plain yogourt, chocolate chips, brown sugar, cocoa, cinnamon

Taken from www.epicurious.com/recipes/member/views/chocolate-chip-crumb-cake-50022011 (may not work)