Chocolate Chip Cake Recipe
2 cups flour
1 1/4 cups light brown sugar, firmly packed, divided
3/4 cup granulated sugar
3 tsp. baking powder
1 1/8 tsp. salt, divided
1/2 tsp. baking soda
1/2 cup vegetable shortening
1 1/4 cups milk
3 large eggs
1 1/2 tsp. vanilla extract
1 cup mini chocolate chips, divided
1/4 cup cornstarch
4 tbsp. butter, divided
1/2 cup walnuts, chopped
Preheat oven to 350°F. Grease and lightly flour two 9 inch round cake pans.
In large bowl, combine flour, 3/4 cup brown sugar, granulated sugar, baking powder, 1 teaspoon salt and baking soda.

In large bowl, beat shortening, milk, eggs and vanilla until blended. Add dry ingredients; beat 4 minutes. Stir in 1/2 cup chocolate chips. Divide batter between two cake pans.

Bake 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans. Remove from cake pans; cool completely on wire racks.

For filling: In medium saucepan, mix 1/2 cup brown sugar, cornstarch and 1/8 teaspoon salt on medium heat. Add 1/2 cup water; bring to boiling, stirring constantly. Cook 1 minute more. Remove from heat. Stir in 1 tablespoon butter; let cool slightly.

In medium saucepan, combine 1/2 cup chocolate chips and 3 tablespoons butter. Cook on low heat until melted, stirring frequently. Let cool slightly.

Place one cake layer on cake plate; spread with filling, sprinkle with 1/4 cup walnuts. Top with second cake layer; spread glaze over top of cake. Sprinkle with remaining walnuts.

8 Servings