Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter, softened |
| 1 cup | Brown sugar, firmly packed |
| ⅔ cup | Sugar |
| 2 teaspoons | Vanilla |
| ½ teaspoon | Salt |
| ¾ cup | Butter, softened |
| 1½ cup | Sifted confectioners' sugar |
| 4 \N | Eggs |
| 2 cups | Flour, all-purpose |
| 1 pack | Chocolate chips, \"Little Bits\" semi-sweet, divided 12oz pack |
| 2 teaspoons | Vanilla |
CAKE
FROSTING
Cake: Preheat oven to 350~F. Grease 15½ x 10 ½ x 1" baking pan.
Line with waxed paper. In bowl, cream butter, brown sugar, sugar, vanilla and salt. Add eggs, one at a time, beating well after each addition. Gradually add flour. Stir in 1 cup chocolate bits. Spread in prepared pan. bake 20-25 minutes. Cool completely. Loosen sides of cake. Invert onto floured cloth. Peel off waxed paper. Cut cake crosswise into 4 3-3/4x10" sections. Spread 3 slightly rounded tablespoons frosting on one layer. Top with second layer. Repeat layers. Frost with remaining frosting. Frosting: Melt over hot (not boiling) water, 1 cup semi-sweet chocolate bits, stir until smooth.
Set aside. In bowl, cream butter and confectioners' sugar. Add melted chocolate and vanilla; blend until smooth. Makes 1-10" cake.