Recipe for cooking Toll House Layer Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Toll House Layer Cake

Cake
1 c. butter, softened
1 c. brown sugar, firmly packed
2/3 c. sugar
2 tsp. vanilla extract or flavoring
1/2 tsp. salt
4 eggs
2 c. all-purpose flour
1 pkg. chocolate chips, "Little Bits" semi-sweet,
    divided (12 ounce pack)

Frosting
3/4 c. butter, softened
1 1/2 c. sifted powdered\sugar
2 tea. vanilla extract or flavoring

Cake: Preheat oven to 350 degrees F. Grease 15 1/2 x 10 1/2 x 1-inch jellyroll pan. Line with wax paper.

In bowl, cream butter, brown sugar, sugar, vanilla extract or flavoring and salt. Add eggs, one at a time, beating well after each addition. Gradually add flour. Stir in 1 c. chocolate bits. Spread in greased pan. bake 20-25 min.. Cool completely. Loosen sides of cake. Invert onto floured cloth. Peel off wax paper. Cut cake crosswise into four 3 3/4 x 10-inch sections. Spread 3 slightly rounded Tbsp. frosting on one layer. Top with second layer. Repeat layers. Frost with remaining frosting.

Frosting: Melt over hot (not boiling) water, 1 c. semi-sweet chocolate bits, stir until smooth. Set aside.

In bowl, cream butter and confectioners\sugar. Add melted chocolate and vanilla extract; blend until smooth.