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Toll House Cake
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Toll House Chocolate for Cake
Ingredients
- 3 teaspoons double-acting baking powder
- 1 teaspoon salt
- 3/4 cup sugar
- 3/4 cup milk
- 1/4 cup sieved light brown sugar
- 1 teaspoon vanilla
Directions
- Bake at 350 degrees F. for 30-0 minutes. Makes two 8-inch layers. All ingredients must be at room temperature.
- Sift together 2 cups sifted Pillsbury’s Best Enriched Flour
- Add 1/2 cup shortening
- Beat for 2 minutes, 300 strokes, until batter is well blended. (If electric mixer is used, beat at low to medium speed for same period of time.)
- Add 2 eggs, unbeaten
- Beat for 2 minutes.
- Pour into two well-greased and floured 8-inch round layer cake pans, 1 1/4 inches deep.
- Sprinkle 1 package Nestle’s Semi-Sweet Chocolate Morsels (reserve 2 tablespoons for frosting) over top of batter, half in each layer.
- Bake in moderate oven (350 degrees F.) for 30-40 minutes. Cool and frost.
Fluffy Sea Foam Frosting:
Combine 2 egg whites, 3/4 cup firmly packed light brown sugar, 1/3 cup corn syrup, 2 tablespoons water. 1/4 teaspoon cream of tartar and 1/4 teaspoon salt in top of double boiler. Cook over rapidly boiling water, beating with rotary beater until mixture stands in peaks. Remove from heat. Add 1 teaspoon vanilla; continue beating until thick enough to spread. Gently fold in 2 tablespoons Semi-Sweet Chocolate Morsels. Do not stir. Frost cooled layers.
