Vanilla Chocolate Chip Layer Cake
With two layers of chocolate chip cake smothered in a thick, rich caramel icing, this recipe is a homerun at any party. Looking for a great birthday cake recipe? Look no further.
Prep time:
Baking time:
Makes:
20 servings
Freezing:
excellent
Cake
1 cup
(250 mL)
butter, softened
1 ¾ cups
(425 mL)
packed brown sugar
3
eggs
2 tsp
(10 mL)
pure vanilla extract
3 cups
(750 mL)
Five Roses® All Purpose Flour
1 tbsp
(15 mL)
baking powder
1 can
(354 mL)
Carnation® Regular, 2% or Fat-Free Evaporated Milk
1 ½ cups
(375 mL)
Chipits® Milk Chocolate and/or Semi-Sweet Chocolate Chips
Icing
1 cup
(250 mL)
butter, softened
7–8 cups
(1.7–2 L)
icing sugar
1 jar
(250 mL)
Smucker’s® Butterscotch Flavoured Topping
1 tsp
(5 mL)
pure vanilla extract or vanilla bean paste (gives you nice brown flecks)
1-2 tbsp
(15–30 mL)
milk, divided
- Preheat oven to 350º F (180º C). Grease two 9” (23 cm) cake pans.
- Cake: In a large bowl beat butter and sugar until well combined. Beat in eggs, one at a time. Add vanilla.
- In a separate bowl, sift dry ingredients. Add half the dry mixture to wet ingredients. Add evaporated milk and then remaining dry mixture. Fold in chocolate chips. Pour batter into prepared pans.
- Bake in preheated oven 30–35 minutes or until a toothpick inserted in centre of cake comes out clean. Cool cake completely.
- Icing: Using electric mixer, beat butter and 3 cups (750 mL) icing sugar until well blended. Beat in butterscotch and vanilla. Beat in remaining icing sugar, 1 cup (250 mL) at a time until thick enough to spread. Add milk 1 tbsp (15 mL) at a time if necessary to smooth out icing. Cover icing with plastic wrap if not using right away. Try beating in a bit more milk if icing thickens.
- On serving platter or cake board, place 1 layer of cake, top side down. Spread with approximately 1 cup (250 mL) icing. Place second layer of cake, top side up, over icing. Spread cake with remaining icing. Serve cold.
- Ideal cake for special occasions and for all ages!