Toll House Cake (Layer Cake or Bundt Cake - You Pick)
- Reviews 5
Ready In: 45 mins
Serves: 12
Yields: 1 cake
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
Directions
- 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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