Wednesday, April 25, 2012

Chocolate Chip Cake Recipe

Recipe courtesy of Betty Crocker's Cookbook
1973 reprint of 1969 edition.

2 cups all purpose flour
1 cup dark brown sugar (packed)
1/2 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
1 1/4 cups milk
3 eggs
1/2 cup semisweet chocolate pieces finely chopped
1 1/2 teaspoons vanilla

Heat oven to 350 degree's. Grease and flour 2 round layer pans, 8 or 9 1/2 inches. Measure all ingredients in large mixing bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed scraping bowl occasionally.

Bake 40-45 minutes or until wooden pick is inserted in center and comes out clean. Cool.

Fill and frost with you favorite filling and frosting.

This recipe used a butterscotch filling and a chocolate chip glaze. I instead baked it in a 9" x 13" pan and made a whipped chocolate caramel almond buttercream frosting.

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