Chocolate Chip Cake
|All purpose flour||2 Cup (32 tbs)|
|Packed dark brown sugar||1 Cup (16 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Semisweet chocolate chips||1⁄2 Cup (8 tbs), finely chopped|
|Vanilla||1 1⁄2 Teaspoon|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Butterscotch filling||1 Cup (16 tbs)|
|Chocolate chip glaze||1 Cup (16 tbs)|
Preheat oven to 350°F.
Grease and flour two 9-inch round baking pans.
Combine all ingredients except walnuts, Butterscotch Filling and Chocolate Glaze in large bowl, mixing at low speed 30 seconds and scraping bowl constantly.
Beat at high speed 3 minutes, scraping bowl occasionally.
Pour into prepared pans.
Bake 40 to 45 minutes or until wooden pick inserted into center comes out clean.
Cool completely on wire rack.
Spread 1 cake layer with Butterscotch Filling; sprinkle with walnuts.
Top with second cake layer and pour Chocolate Chip Glaze over top of cake.
Garnish with additional walnuts if desired.
Butterscotch Filling: Combine 1/2 cup packed light brown sugar, 1/4 cup cornstarch and 1/4 teaspoon salt in medium saucepan.
Add 1/2 cup water; cook over medium heat until mixture comes to a boil, stirring constantly.
Boil and stir 1 minute.
Stir in 1 tablespoon butter; cool.
Chocolate Chip Glaze: Combine 1/2 cup semisweet chocolate chips, 2 tablespoons butter and 1 tablespoon light corn syrup in small saucepan.
Cook over low heat until chocolate melts, stirring constantly.