Title: Toll House Layercake
Categories: Cake
Yield: 1 Servings
| CAKE |
| 1 | c | Butter, softened |
| 1 | c | Brown sugar, firmly packed |
| 2/3 | c | Sugar |
| 2 | ts | Vanilla |
| 1/2 | ts | Salt |
| 4 | | Eggs |
| 2 | c | Flour, all-purpose |
| 1 | pk | Chocolate chips, "Little Bits" semi-sweet, divided 12oz pack |
| FROSTING |
| 3/4 | c | Butter, softened |
| 1 1/2 | c | Sifted confectioners' sugar |
| 2 | ts | Vanilla |
Cake: Preheat oven to 350~F. Grease 15 1/2 x 10 1/2 x 1" baking pan. Line
with waxed paper. In bowl, cream butter, brown sugar, sugar, vanilla and
salt. Add eggs, one at a time, beating well after each addition. Gradually
add flour. Stir in 1 cup chocolate bits. Spread in prepared pan. bake 20-25
minutes. Cool completely. Loosen sides of cake. Invert onto floured cloth.
Peel off waxed paper. Cut cake crosswise into 4 3-3/4x10" sections. Spread
3 slightly rounded tablespoons frosting on one layer. Top with second
layer. Repeat layers. Frost with remaining frosting.
Frosting: Melt over hot (not boiling) water, 1 cup semi-sweet chocolate
bits, stir until smooth. Set aside. In bowl, cream butter and
confectioners' sugar. Add melted chocolate and vanilla; blend until smooth.
Makes 1-10" cake