TOLLHOUSE CAKE (chocolate chips)
2-1/2 cups flour ………………………1-1/2 tsp baking soda
1/2 cup unsalted butter, softened
1-1/2 cups firmly packed brown sugar (I like dark)
1 tsp vanilla extract .................. 1 tsp salt
2 eggs …………………………………..1-1/4 cups milk
1 cup (or a little more) chocolate chips (milk, semi-sweet, chocolate or a combination)
powdered sugar
Preheat oven to 350. Grease & flour (or baking spray) a 10” bundt pan.
In small bowl, combine four, soda & salt. In large bowl, combine butter, brown sugar and vanilla ~ beat until creamy. Add eggs, one at a time, beating well after each. Alternately beat in flour mixture and milk. Stir in chocolate chips. Pour into prepared pan.
Bake about 45 minutes. Note: don’t test w/cake tester, but by lightly touching cake to see if it springs back and is slightly coming away from sides of pan. Cool about 15 minutes in pan; then invert onto cake plate to cool. When cool, sprinkle with powdered sugar or heavily drizzle with Chocolate Buttercream Glaze.
Tastes like a big chocolate chip cookie!
CHOCOLATE BUTTERCREAM GLAZE:
1 TB chocolate or dark chocolate syrup
1 tsp vanilla extract
2 TB softened butter
1/4 tsp caramel extract (opt)
3 tsp unsweetened cocoa powder
1-2 tsp milk or cream
powdered sugar (start with 1/2 cup and add ~ may need 1+ cup)
Whisk together butter, syrup, milk and extracts until very smooth. Add cocoa powder and 1/2 cup powdered sugar; whisk until smooth. Add more powdered sugar until thick, smooth consistency. Can adjust consistency by adding more syrup or milk/powdered sugar.