Chocolate Chip Cake.

I was going to post this about a week ago, but I got sort of distracted by packing. I found this recipe in my mother's old Betty Crocker cookbook several years ago when my brother decided to make a random cake one day. I was greatly disappointed to find out it's not in the new version of the Betty Crocker cookbook. It's a pretty simple recipe, although the filling is a bit tricky, but, more importantly, it's absolutely delicious.

Chocolate Chip Cake:

Cake -

2 cups flour
1 cup dark brown sugar (packed)
½ cup granulated sugar
3 tsps. baking powder
1 tsp. salt
½ tsp. soda
½ cup shortening
11/4 cups milk
3 eggs
½ cup semisweet chocolate chips
11/2 tsps. vanilla
Butterscotch Filling (below)
¼ cup finely chopped walnuts
Chocolate Chip Glaze (below) and salt.

Heat oven to 350 degrees. Grease and flour 2 round layer pans, 8 or 9 inches. Measure all
ingredients except filling, walnuts and glaze into large mixer bowl. Blend ½ minute on low speed,
scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pans.

Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool. Fill layers
with Butterscotch Filling, sprinkling nuts over filling. Spread Chocolate Chip Glaze over top of
cake.



Butterscotch Filling -

½ cup light brown suger (packed)
¼ cup cornstarch
¼ tsp. salt
½ cup water
1 Tbsp. butter

Stir together sugar, cornstarch and salt. Stir in water. Cook, stirring constantly, until mixture
thickens and boils. Boil and stir 1 minute. Blend in butter. Cool.



Chocolate Chip Glaze -

½ cup semisweet chocolate chips
2 Tbsps. Butter
1 Tbsp. light corn syrup

Heat all ingredients over low heat, stirring constantly, until chocolate is melted. Cool slightly.


NOTES:

I do the filling as I'm letting the cake cool.

I suggest you follow the recipe EXACTLY when doing the filling. If you don't do it JUST right, the filling tends to be a bit too squishy or a bit too hard, and therefore somewhat uncooperative when being put into the cake. I know this from experience.

I'd try the butterscotch filling for your first attempt, because it's delicious, but feel free to substitute any kind of filling and/or topping for this cake. It's hard to ruin.