Recipe(tried): Chocolatey Chipety Cakes for ya!

Hello there Laurel !
Here are a couple of ideas...I included the chocolate-chip poundcake recipe because I thought it might be easy to shape into a football, it is also a great texture for kids who don't normally like cake! I also gave a recipe for butterscotch frosting that I thought you might be able to use since it would have more of the color of a football...Just pipe it with chocolate to make the "lines" on a football...(don't know how to describe them but you know what I mean...the "stitching" on the football) Have fun and best of luck!!! Chocolate Chip Cake

1 1/2 sticks butter, softened
1 1/4 cups sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla extract
3 large eggs, at room temperature
2 cups flour
3/4 cup milk
1/2 cup chocolate mini chips

Heat oven to 350 degrees F. Lightly grease two 9 inch round cake pans; line bottoms with parchment paper, then grease paper. (You may use wax paper if you prefer)
Beat butter in a large bowl with mixer on high speed until creamy. Add sugar, baking powder and vanilla, and beat until very pale and fluffy. Scrape down sides of bowl as needed.
Reduce mixer speed to medium. Add eggs, 1 at a time, beating well after each.
With mixer on low speed, add flour and milk alternately in 3 additions, beginning and ending with flour and beating JUST until well blended. (Don't over beat)
Stir in chocolate chips. Spread batter evenly in prepared pans.
Bake 25-30 minutes until each cake begins to pull away from the sides of pan and a wooden pick inserted in center comes out with no more than a little moist crumbs on it.
Cool in pans on a wire rack 30 minutes. Invert cakes onto rack, peel off paper and cool completely.

**You can frost this with your favorite chocolate buttercream frosting or double the recipe for frosting that I included with the pound cake. If you need a recipe for buttercream frosting let me know... :-) Chocolate Chip Pound Cake

3/4 cup butter -- softened
1 cup sugar
1 teaspoon orange rind -- grated
1 teaspoon vanilla
4 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup semisweet chocolate chips

1. Preheat oven to 325 degrees F. In large bowl of electric mixer, cream butter and sugar, beating until light and fluffy. Mix in orange rind and vanilla. Add eggs, one at a time, beating well after each addition.

2. Mix flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk, stirring with a spoon after each addition just until blended. Fold in chocolate. Spread in a lightly floured, greased 5- by 9-inch loaf pan.

3. Bake until a wooden pick inserted in center comes out clean (1 to 1-1/4 hours). Let stand in pan about 10 minutes; then turn out onto a rack to complete cooling.

Butterscotch Frosting**

3/4 cup butterscotch chips
1/4 cup heavy cream

In a bowl combine the butterscotch chips and the cream, scalded, let the chips soften, and whisk the mixture until it is smooth. Let the icing cool completely, whisk it until it is fluffy, and spread it on the cake.

** If you want to make chocolate frosting...just substitute chocolate chips.

I also have a recipe for a chocolate chip angel food cake if your interested...kinda hard to make a football out of it though...LOL