TOLL HOUSE DELUXE CAKE

FOR THE CAKE:
3 cups unsifted all-purpose flour
1 measuring tablespoon baking powder
1 measuring teaspoon salt
1 cup (2 sticks) butter, softened
2 cups firmly packed brown sugar
1 measuring tablespoon vanilla extract
4 eggs
1 cup milk
1 (12 ounce) package semisweet chocolate morsels, divided use
FOR THE GLAZE:
1/4 cup boiling water
1 cup sifted confectioners' sugar

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan or tube pan.

In small bowl, combine flour, baking powder and salt; set aside.

In large bowl, combine butter, brown sugar and vanilla extract; beat until creamy. Add eggs, one at a time, beating well after each addition. Alternately blend in flour mixture with milk. Stir in 1 1/2 cups chocolate morsels. Spoon batter evenly into prepared pan.

Bake at 350 degrees F 60 minutes. Cool 15 minutes. Remove from pan. Cool completely.

TO MAKE THE CHOCOLATE GLAZE:
In blender container, combine remaining 1/2 cup chocolate morsels and boiling water; process at high speed until smooth. Gradually blend in confectioners' sugar; process until smooth. Refrigerate 20 minutes or until desired consistency.

Pour chocolate glaze over top of cooled cake. Let glaze set at room temperature 15 minutes before serving.

Makes 1 (10-inch) Bundt cake and 3/4 cup glaze
Source: Favorite Brand Name Recipe Cookbook