Toll House Cake (Layer Cake Or Bundt Cake - You Pick) - cooking recipe

Ingredients
    CAKE
    2 1/4 cups unsifted flour
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    1/2 cup butter, softened
    1 1/2 cups firmly packed brown sugar
    1 teaspoon vanilla extract (I use 2)
    2 eggs, divided
    1 1/4 cups milk
    1 cup semisweet chocolate, mini-morsels (Nestles)
    FROSTING
    1/3 cup butter
    1 cup semisweet chocolate, mini-morsels (Nestles)
    1/4 teaspoon salt
    1 teaspoon vanilla
    3 cups confectioners' sugar, sifted
    5 tablespoons milk
Preparation
    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).

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