Toll House layer cake recipe (1986)

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If you’re looking for an easy, scrumptious layered cake recipe — especially one that’s studded with mini chocolate chips, and topped by a rich chocolate buttercream frosting — you must try this vintage recipe from 1986!

And if you want for something a little more old-fashioned, you might also want to try this recipe for a Toll House cake with vanilla and chocolate from 1949.

Toll House layer cake recipe (1986)

Nestle Toll House layer cake recipe

All it takes is a morsel of perfection


1 cup butter, softened
1 cup of firmly-packed brown sugar
2/3 cup of sugar
2 teaspoons of vanilla extract
1/2 teaspoons of salt
4 eggs
2 cups of all-purpose
One 12-ounce package (2 cups) of Nestle Toll House Little Bits semi-sweet chocolate, divided

1/4 cup butter, softened
1-1/2 cup of sifted confectioners’ sugar
2 teaspoons of vanilla extract



Cake: Preheat oven to 350 F. Grease a 15-1/2″ x 10-1/2″ x 1″ baking pan. Line with waxed paper.

In a bowl, cream butter, brown sugar, sugar, vanilla extract, and salt. Add the eggs, one at a time, beating well after each addition. Gradually add flour. Stir in 1 cup of Little Bits’ semi-sweet chocolate.

Spread into prepared pan. Bake at 350 F for 20-25 minutes. Cool completely.

Loosen sides of cake. Invert onto lightly-floured cloth. Peel off waxed paper. Cut cake crosswise into four 3-3/4″ x 10″ sections. Spread 3 slightly rounded tablespoons of frosting on one cake layer. Top with second layer. Repeat layers and frost with remaining frosting.

Frosting: Melt over 1 cup of hot (not boiling) water 1 cup of Little Bits semi-sweet chocolate [mini chocolate chips]; stir until smooth. (In microwave: melt on high for 1 minute, stir; repeat.) Set aside.

In a bowl, cream butter and confectioners’ sugar. Add melted chocolate and vanilla extract; blend until smooth.

Makes: One 10″ cake.

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