Toll House Layer Cake Recipe - Cooking Index
Toll House Layer Cake Recipe - Cooking Index
| Cake | ||
| 1 cup | 198g / 7oz | Butter - softened |
| 1 cup | 160g / 5.6oz | Brown sugar - firmly packed |
| 2/3 cup | 131g / 4.6oz | Sugar |
| 2 teaspoons | 10ml | Vanilla |
| 1/2 teaspoon | 2.5ml | Salt |
| 4 | Eggs | |
| 2 cups | 125g / 4.4oz | Flour - all-purpose |
| 1 | Chocolate chips - "little bits" semi-sweet, divided | |
| Frosting | ||
| 3/4 cup | 148g / 5.2oz | Butter - softened |
| 1 1/2 cups | 297g / 10oz | Sifted confectioners' sugar |
| 2 teaspoons | 10ml | Vanilla |
Cake: Preheat oven to 350F. 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.
Source:
Brigitte Sealing
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