Toll House cake: The ultimate classic chocolate chip cake recipe (1986)

Nestle Toll House cake recipe from the 80s

Antique recipe: Toll House chocolate chip cake (1949)

It’s always big news when great leaders get together. And the latest meeting place of two acknowledged leaders is… a cake!

Pillsbury’s and Nestle’s — both famous, trusted names in hundreds of thousands of homes — now combine to bring you this excitingly novel and delicious recipe.

This is really a “different” and glamorous cake, with all the lightness and delicacy you always look for in a cake made with Pillsbury’s Best . . . plus whole Morsels of Nestle’s Semi-Sweet Chocolate scattered through and through it, for that famous Nestle’s chocolate flavor.

And it’s simple to make! As straightforward as making Nestle’s famous Toll House Cookies, for instance. You need no special knacks or skills. You simply follow the easy Quick-Mix cake method, developed exclusively for Pillsbury’s Best. (And, of course, you can expect the same wonderful results you always get with pies, cakes, cookies, rolls, everything you bake with this time-honored all-purpose flour.)

You’ll like this new cake. Plan to bake it soon.

1940s Toll House cake recipe

Recipe for Toll House cake, using Nestle’s semi-sweet chocolate with Ann Pillsbury’s quick-mix method

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.

Now get the 1980s chocolate chip cake (Toll House cake) recipe!

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Chocolate chip cake (Toll House cake)

Yield: Makes one 10" cake

Prep Time: 35 minutes

Cook Time: 30 minutes

Additional Time: 1 hour

Total Time: 2 hours 5 minutes

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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
• 2 cups mini semi-sweet chocolate chips, divided

Frosting

• 3/4 cup butter, softened
• 1-1/2 cup of sifted confectioners' sugar
• 2 teaspoons of vanilla extract

Instructions

1. To make the cake: Preheat oven to 350 F. Grease a 15-1/2" x 10-1/2" x 1" baking pan. Line with waxed paper.
2. In a bowl, cream butter, brown sugar, sugar, vanilla extract, and salt.
3. Add the eggs, one at a time, beating well after each addition.
4. Gradually add flour.
5. Stir in 1 cup mini chocolate chips.
6. Spread into prepared pan. Bake at 350 F for 20-25 minutes.
7. Cool completely.
8. Loosen sides of cake. Invert onto lightly-floured cloth. Peel off waxed paper.
9. Cut cake crosswise into four 3-3/4" x 10" sections.
10. Spread 3 slightly rounded tablespoons of frosting on one cake layer. Top with second layer. Repeat layers and frost with remaining frosting.
11. To make the frosting: Melt over 1 cup of hot (not boiling) water 1 cup of chocolate chips; stir until smooth. (In microwave: melt on high for 1 minute, stir; repeat.) Set aside.
12. In a bowl, cream butter and confectioners' sugar. Add melted chocolate and vanilla extract; blend until smooth.

Recommended Products

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  Anchor Hocking Monaco Cake Set, STD, Crystal

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 433Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 100mgSodium: 250mgCarbohydrates: 47gFiber: 1gSugar: 45gProtein: 3g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.