Caramel Chocolate Chip Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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CARAMEL CHOCOLATE CHIP CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Slocum Estate in Rockwall, Texas in 1992. Ingredients:
2 cups all purpose flour |
1 cup packed brown sugar |
1/2 cup granulated sugar |
1/2 cup semisweet chocolate chips finely chopped |
1/2 cup shortening |
1-1/4 cup milk |
3 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
1-1/2 teaspoons vanilla extract |
3 eggs |
caramel fluff frosting |
1 envelope nondairy topping |
1/2 cup skim milk |
1/4 cup granulated brown sugar replacement |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350 then grease and flour a rectangular baking pan.
2. Beat all cake ingredients in large bowl on low speed for 30 seconds scraping bowl constantly.
3. Beat on high for 3 minutes scraping bowl occasionally then pour into pan and bake 40 minutes.
4. Combine all frosting ingredients in a chilled bowl and beat into stiff peaks.
5. Frost cake then store in refrigerator.
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