Wow, this is a rich cake! We got a major blood sugar spike from this one. (Probably doesn't help that we had been fasting all day!) And, maybe if we had some portion control that wouldn't have happened! Needless to say, it was good. This is a good time to use the homemade brown sugar from my blog just a few posts ago : ) The frosting is what makes this so rich. If you're not a frosting lover, I would recommend thinning the frosting and using it sparingly.
CHOCOLATE CHIP CAKE WITH BROWN SUGAR FROSTING
recipe from Mormon Country Cooking
1/2 C. all-vegetable shortening
1/2 C. sugar
1 C. brown sugar
1 C. evaporated milk
1 tsp. vanilla
2 3/4 C. flour, stirred and measured
1 tsp. soda
1/2 tsp. salt
1 C. chocolate chips
Cream together shortening and sugars. Add eggs; beat well. Add evaporated milk and vanilla alternately with sifted dry ingredients. Stir in chocolate chips. Bake at 375 degrees for 20-25 minutes in two 8-inch layer cake pans that have been lined with parchment paper, then greased. Cool completely and frost as desired with Brown Sugar Frosting.
brown sugar frosting:
1/2 C. butter
1 C. brown sugar, packed
1/4 C. milk
3 C. powdered sugar
1/2 tsp. vanilla
In saucepan melt butter. Add brown sugar; cook over med.-low heat for 2 minutes, stirring. Add milk; continue to cook until mixture comes to a boil (may need to slightly increase heat). Remove from heat. Gradually add powdered sugar. Add vanilla; mix well. Thin, if necessary, with a few drops milk.