CHOCOLATE CHIP CAKE BETTY CROCKER 1969

CHOCOLATE CHIP CAKE BETTY CROCKER 1969 image

Number Of Ingredients 32

2 cups all-purpose flour*
1 cup dark brown sugar (packed)
1/2 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
1-1/4 cups milk
3 eggs (1/2 to 2/3 cup)
1/2 cup semisweet chocolate pieces, finely chopped
1 1/2 teaspoons vanilla
Butterscotch Filling (see recipe below)
1/4 cup finely chopped walnuts
Chocolate Chip Glaze (see recipe below)
Heat oven to 350 degrees F. Grease and flour two round layer pans, 8-inch or 9x1-1/2 inches.
Measure all ingredients except filling, walnuts and glaze into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pans.
Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool.
Fill layers with Butterscotch Filling, sprinkling nuts over filling. Spread Chocolate Chip Glaze over top of cake.
*If using self-rising flour, omit baking powder, salt and soda.
BUTTERSCOTCH FILLING
1/2 cup light brown sugar (packed)
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup water
1 tablespoon butter
Stir together sugar, cornstarch and salt. Stir in water. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Blend in butter. Cool.
CHOCOLATE CHIP GLAZE
1/2 cup semisweet chocolate pieces
2 tablespoons butter
1 tablespoon light corn syrup
Heat all ingredients over low heat, stirring constantly, until chocolate is melted. Cool slightly.
Source: The 1969 edition - Betty Crocker Cookbook