Toll House Cake

Yield:
Makes 1 cake

Four layers of chocolate delight

Ingredients:

  1. Cake
  2. 1 cup butter, softened
  3. 1 cup firmly packed brown sugar
  4. 2/3 cup granulated sugar
  5. 4 eggs
  6. 2 teaspoons vanilla extract
  7. 1/2 teaspoon salt
  8. 2 cups all-purpose flour
  9. 1 pkg. (12 oz.) Toll House miniature semisweet chocolate chips, divided
  10. Frosting
  11. 1 cup miniature chocolate chips (reserved from 12-ounce package)
  12. 3/4 cup butter, softened
  13. 1 1/2 cups sifted confectioners' sugar
  14. 2 teaspoons vanilla extract
Directions:

Cake:
Grease bottom of 15 1/2-inch by 1-inch baking pan. Line with waxed paper; set aside.

In large bowl, combine butter, brown sugar and granulated sugar; beat until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and salt; mix well. Gradually add flour. Stir in 1 cup miniature chocolate chips. Spread batter into prepared pan and bake at 350 degrees for 20-25 minutes. Cool completely.

Frosting:
Melt over hot (not boiling) water 1 cup miniature chocolate chips; stir until smooth. Set aside.

In small bowl, combine butter and confectioners' sugar; beat until creamy. Add melted chocolate and vanilla extract; blend until smooth.

To assemble:
Loosen sides of cake. Invert onto lightly floured cloth. Peel off waxed paper. Trim edges of cake; cut cake crosswise into four 3 3/4- by 10-inch sections. Spread 3 slightly rounded tablespoons frosting on one cake layer. Top with second cake layer. Repeat layers of frosting and cake. Frost entire cake with remaining frosting.


TDS 3