| - 2 cup flour - 1 cup brown sugar - 1/2 cup sugar - 1/2 cup vegetable oil -3 eggs - 3 teaspoons baking powder - 1 teaspoon salt - 1/2 teaspoon baking soda - 1-1/4 cup buttermilk - 3-oz semi-sweet chocolate chips, chopped - 1-1/2 teaspoons vanilla extract - 1 recipe Butterscotch Filling - 1 recipe Chocolate Glaze - roasted chopped walnuts (optional) Pre-heat oven to 350-degrees F. Spray two-9" round cake pans with 1-1/2-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 Butterscotch Filling: Spread all of the Butterscotch Filling (while still warm) on the bottom layer of the cake Top with the other cake round Chocolate Glaze: Pour the Chocolate Glaze (while still warm) over the two layers of the Chocolate Chip 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 |
| Chocolate Chip Cake with Butterscoth Filling & Chocolate Glaze |