Wednesday, February 23, 2011

Chocolate Chip Cake with Butterscotch filling

2 cups flour
1 cup brown sugar (packed)
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon soda
1/2 cup shortening
1 1/4 cup milk
3 eggs
1/2 cup semisweet chocolate pieces, finely chopped
1 1/2 teaspoon vanilla
1/4 cup finely chopped pecans

Butterscotch Filling
1/2 cup light brown sugar, packed
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup water
1 tablespoon water

Chocolate Chip Glaze
1/2 cup semisweet or milk chocolate pieces
2 tablespoons butter
1 tablespoon light corn syrup

Preheat oven to 350. Grease and flour 2 round layer pans. Measure all the ingredients except the filling, walnuts, and glaze into a large mixer bowl. Blend 30 seconds 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.

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