Toll House Cake

Toll House Chocolate for Cake

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
3 teaspoons double-acting baking powder
1 teaspoon salt
3/4 cup sugar

Add 1/2 cup shortening
3/4 cup milk
1/4 cup sieved light brown sugar

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
1 teaspoon vanilla

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.