Toll House Cake

Four layers of chocolate delight

Yield: Makes 1 cake

Ingredients

Cake

1 cup butter, softened

1 cup firmly packed brown sugar

2/3 cup granulated sugar

4 eggs

2 teaspoons vanilla extract

1/2 teaspoon salt

2 cups all-purpose flour

1 pkg. (12 oz.) Toll House miniature semisweet chocolate chips, divided

Frosting

1 cup miniature chocolate chips (reserved from 12-ounce package)

3/4 cup butter, softened

1 1/2 cups sifted confectioners' sugar

2 teaspoons vanilla extract

Add To

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.

Please note that some ingredients and brands may not be available in every store.

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