Toll House Cake (Layer Cake or Bundt Cake - You Pick)

“You'll love this delicious chocolate chip cake from Toll House. It can be made as a layer cake or a Bundt cake. Both are great! I found it in an old Better Homes and Gardens recipe booklet from the late 70's. It is different from all the other recipes I've found. It's a yellow cake with chocolate chips and creamy, delicious, chocolate buttercream icing! Be sure to use the mini-morsels because the regular ones will sink down to the bottom. If you just need a rich, chocolatey buttercream frosting, I have also posted the frosting separately. It is Rich and Creamy Chocolate Frosting from Toll House.”
1 cake

Ingredients Nutrition


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease and flour two 8 or 9 inch pans or one 10 inch Bundt pan.
  3. In a small bowl, combine flour, soda and salt.
  4. In large bowl, combine butter, brown sugar and vanilla. Beat until creamy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Alternately beat in flour mixture and milk.
  7. Stir in mini-morsels.
  8. Pour into prepared pans.
  9. Bake 35 minutes for layers or 45 minutes for Bundt cake.
  10. NOTE- DO NOT test for doneness by piercing cake because it may deflate if you do.
  11. Cool 15 minutes in pans.
  12. Remove from pans and cool completely on wire racks.
  14. In small saucepan, melt butter.
  15. Stir in mini-morsels until melted.
  16. Add salt and vanilla.
  17. Gradually beat in confectioner's sugar and milk until creamy and fluffy. I beat this for at least 10 minutes. The longer you beat it, the better is tastes.
  18. Makes enough to fill and frost 2 layers (about 2 1/4 cups of frosting).

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