Chocolate Chip Cake

• 2 cup flour
• 1 cup brown sugar
• ½ cup sugar
• ½ cup vegetable oil
• 3 teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1¼ cup buttermilk
• 3-oz semi-sweet chocolate chips, chopped
• 1 ½ teaspoons vanilla extract
• 1 recipe Butterscotch Filling (see recipe below)
• 1 recipe Chocolate Glaze
• roasted chopped walnuts (optional)

Pre-heat oven to 350º

Spray two-9” round cake pans with 1½-inch sides with vegetable spray

In a bowl mix together the flour, baking powder, salt & baking soda, set aside

Beat together the sugars (brown & granulated) & the oil until light & fluffy

Add the eggs, one at a time

Mix 2 tablespoons of the flour mixture with the chocolate chips and set aside

Add the remaining flour to the egg mixture, alternating with the buttermilk (ending with the flour)

Add the vanilla

Fold in the chocolate chip/flour mixture to the batter

Pour into prepared pans and bake until a tester comes out clean, about 35-40 minutes

Cool cake on cooling racks before frosting, about 1 to 2 hours

Filling layer and Glaze:

Butterscotch Filling

• ½ cup light brown sugar
• 3 tablespoons cornstarch
• ¼ teaspoons salt
• ½ cup water
• 1 tablespoon sweet butter

In a heavy sauce pan add the water & the butter, bring to a boil

Add the sugar mixture; stir until the mixture thickens, about 1 minute

Cool slightly before spreading over the cake as filling

Yields enough filling for one-9” cake

Spread all of the Butterscotch filling on one of the cake & top with the other

Chocolate Chip Glaze:

• 6-oz semi-sweet chocolate (chocolate chips may be used)
• 2-oz sweet butter
• 2 tablespoons light corn syrup

In the top of a Ban Marie (double boiler), heat all of the ingredients over low heat

Stir constantly until the chocolate has melted

After all of the chocolate has melted, pour over the cake

Yields enough Glaze for one-9” cake

Pour the Chocolate Glaze over the cake

With a knife or an off-set spatula, spread the glaze over the top of the cake, letting if drip over the sides

Refrigerate before slicing

Serve with chopped walnuts & sweetened whipped cream or plain

Yields about 6 to 8 servings

In a small bowl mix together the brown sugar, cornstarch & the salt mix to combine