Food You Can Eat: Chocolate Chip Cake

It is 1949 and your nerves are on edge. The Soviets have just detonated their own atomic bomb, thus setting off “the missile gap.” The Berlin Airlift has just ended but it seemed a little touch and go there. Your husband’s workplace keeps threatening to go out on strike. Your daughter is 16 and has announced that she will marry her boyfriend. Your son keeps smoking something that smells like burning brush. Kindly Dr. Wheeler is good with the ‘scripts but all the amphetamines in North America aren’t going to be much help.

The solution? A big slice of Nestle Toll House Chocolate Chip cake.

Bake at 350 F for 30 to 40 minutes. Makes two 8-inch layers. All ingredients must be at room temperature.

Sift together

2 cups sifted Pillsbury’s Best Enriched Flour
3 teaspoons double-acting baking powder
1 teaspoon salt
3/4 cup sugar

Add

1/2 cup shortening
3/4 cup milk
1/4 cup sieved light brown sugar

Beat for 2 minutes, 300 strokes, until batter is well blended. (If electric mixer is used, beat at low to medium speed for same period of time.)

Add

2 eggs, unbeaten
1 teaspoon vanilla

Beat for 2 minutes.

Pour into two well-greased and floured 8-inch round layer cake pans, 1-1/4 inches deep.

Sprinkle 1 package Nestle’s Semi-Sweet Chocolate Morsels (reserve 2 tablespoons for frosting) over top of batter, half on each layer.

Bake in moderate oven (350 F) for 30 to 40 minutes. Cool and frost.

Fluffy Sea Foam frosting recipe

Combine 2 egg whites, 3/4 cup firmly packed light brown sugar, 1/3 cup corn syrup, 2 tablespoons water, 1/4 teaspoon cream of tartar and 1/4 teaspoon salt in top of double boiler. Cook over rapidly boiling water, beating with rotary beater until mixture stands in peaks.

Remove from heat. Add 1 teaspoon vanilla; continue beating until thick enough to spread. Gently fold in 2 tablespoons Semi-Sweet Chocolate Morsels. Do not stir. Frost cooled layers.