Recipe: Toll House Deluxe Cake with Chocolate Glaze (Bundt)

TOLL HOUSE DELUXE CAKE

FOR THE CAKE:
3 cups unsifted all-purpose flour
1 measuring tablespoon baking powder
1 measuring teaspoon salt
1 cup butter, softened (2 sticks)
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 CHOCOLATE GLAZE:
1/4 cup boiling water
1 cup sifted confectioners' sugar

TO MAKE THE CAKE:
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 well-greased and floured 10-inch Bundt pan or tube pan.

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

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

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.

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