You'll love this delicious chocolate chip cake from Toll House. It can be made as a layer cake or a Bundt cake. Both are great! I found it in an old Better Homes and Gardens recipe booklet from the late 70's. It is different from all the other recipes I've found. It's a yellow cake with chocolate chips and creamy, delicious, chocolate buttercream icing! Be sure to use the mini-morsels because the regular ones will sink down to the bottom. If you just need a rich, chocolatey buttercream frosting, I have also posted the frosting separately. It is recipe #384599.
Provided by Realtor by day
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour two 8 or 9 inch pans or one 10 inch Bundt pan.
- In a small bowl, combine flour, soda and salt.
- In large bowl, combine butter, brown sugar and vanilla. Beat until creamy.
- Add eggs, one at a time, beating well after each addition.
- Alternately beat in flour mixture and milk.
- Stir in mini-morsels.
- Pour into prepared pans.
- Bake 35 minutes for layers or 45 minutes for Bundt cake.
- NOTE- DO NOT test for doneness by piercing cake because it may deflate if you do.
- Cool 15 minutes in pans.
- Remove from pans and cool completely on wire racks.
- FROSTING:.
- In small saucepan, melt butter.
- Stir in mini-morsels until melted.
- Add salt and vanilla.
- Gradually beat in confectioner's sugar and milk until creamy and fluffy. I beat this for at least 10 minutes. The longer you beat it, the better is tastes.
- Makes enough to fill and frost 2 layers (about 2 1/4 cups of frosting).
Nutrition Facts : Calories 564, Fat 26.5, SaturatedFat 16.2, Cholesterol 69.3, Sodium 553.6, Carbohydrate 83, Fiber 4.3, Sugar 56.4, Protein 7.5
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