Menu

Toll House layer cake recipe (1986)

Note: This article may feature affiliate links to Amazon.com or other companies. Qualifying purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

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

Ingredients

Cake
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

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

 

Instructions

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.

More stories you might like

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest

join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.