Double Chocolate Crumb Cake

1. Preheat your oven to 325F convection or 350F regular Bake. Make the crumb topping. Mix flour, sugars, cinnamon, cocoa powder, and salt. In a bowl or measuring cup Stir together the melted butter, margarine, and vanilla and then pour it over the flour mixture while tossing with a fork at the same time until large crumbs form. Set aside.
2. Make the cake batter. Mix cake mix, pudding mix, eggs, oil, vanilla, water and sour cream until smooth. Pour into a jelly roll pan that’s been sprayed with nonstick cooking spray.
3. Bake the cake without the crumbs first! Bake at 325F convection or 350°F bake for 10 minutes then remove to add the crumb topping.
4. Add the crumbs. Remove cake from the oven and evenly sprinkle the crumb topping over it starting at the perimeter of the cake first and making your way inwards to prevent sinking. Very gently press the crumbs slightly into the cake to help them adhere.
5. Finish baking. Return cake to oven and bake for about 20 more minutes, or until the cake is just set in the center. Don’t over bake.
6. Serve. Cool slightly and dust with powdered sugar.