Post by Granny Smith on Feb 25, 2008 22:40:04 GMT -5
Chocolate Chip Cake with Butterscotch Filling
Ingredients:
***Cake***
2 cups flour
1 cup brown sugar (packed)
1/2 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon soda
1/2 cup shortening
1 1/4 cup whole milk
3 eggs
1/2 cup semisweet chocolate pieces, finely chopped
1 1/2 teaspoon vanilla
1/4 cup finely chopped walnuts
***Butterscotch Filling***
1/2 cup light brown sugar, packed
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup water
1 tablespoon butter
***Chocolate Chip Glaze***
1/2 cup semisweet chocolate pieces
2 tablespoons butter
1 tablespoon light corn syrup
Directions:
Heat oven to 350. Grease and flour 2 round layer pans, 8 or 9 1/2 inches. Measure all the ingredients except the filling, walnuts, and glaze into a large mixer bowl. Blend 1/2 minute on low speed, scraping the bowl constantly.
Beat three minutes on high speed scraping bowl often. Pour into pans. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool. Fill the layers with Butterscotch Filling, sprinkling with nuts over filling. Spread with Chocolate Chip Glaze over top of cake.
For Filling: 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
For Glaze: Heat all the ingredients over low heat, stirring constantly, until chocolate is melted. Cool slightly. Spread over top of cake allowing some of the glaze to trickle down the sides.
Notes: Even though the recipe says to use 2 pans, it might be better to use 3, unless yours are particularly deep. I always use 3 and they are full, past the top, once they are done baking. I shortened the cooking time by about 10 minutes.
Also, because this recipe doesn't really make enough filling, and because I make 3 layers, instead of two, I triple the filling recipe.
If you want a richer cake, replace the light brown sugar with dark brown.
Ingredients:
***Cake***
2 cups flour
1 cup brown sugar (packed)
1/2 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon soda
1/2 cup shortening
1 1/4 cup whole milk
3 eggs
1/2 cup semisweet chocolate pieces, finely chopped
1 1/2 teaspoon vanilla
1/4 cup finely chopped walnuts
***Butterscotch Filling***
1/2 cup light brown sugar, packed
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup water
1 tablespoon butter
***Chocolate Chip Glaze***
1/2 cup semisweet chocolate pieces
2 tablespoons butter
1 tablespoon light corn syrup
Directions:
Heat oven to 350. Grease and flour 2 round layer pans, 8 or 9 1/2 inches. Measure all the ingredients except the filling, walnuts, and glaze into a large mixer bowl. Blend 1/2 minute on low speed, scraping the bowl constantly.
Beat three minutes on high speed scraping bowl often. Pour into pans. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool. Fill the layers with Butterscotch Filling, sprinkling with nuts over filling. Spread with Chocolate Chip Glaze over top of cake.
For Filling: 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
For Glaze: Heat all the ingredients over low heat, stirring constantly, until chocolate is melted. Cool slightly. Spread over top of cake allowing some of the glaze to trickle down the sides.
Notes: Even though the recipe says to use 2 pans, it might be better to use 3, unless yours are particularly deep. I always use 3 and they are full, past the top, once they are done baking. I shortened the cooking time by about 10 minutes.
Also, because this recipe doesn't really make enough filling, and because I make 3 layers, instead of two, I triple the filling recipe.
If you want a richer cake, replace the light brown sugar with dark brown.