Real Recipes From Real Home Cooks ®

chocolate chip layer cake from 1941

(1 rating)
Recipe by
Elaine Bovender
Wilmington, NC

This is a very old recipe and it makes a very moist and rich cake. I frosted mine with a buttercream frosting and garnished with remaining chocolate chips. You can use any kind of frosting you like. This cake is delicious!

(1 rating)
yield serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For chocolate chip layer cake from 1941

  • 8 oz
    semi-sweet chocolate chips
  • 2 1/4 c
    cake flour, sifted - sift then measure
  • 2 1/4 tsp
    baking powder
  • 1/2 tsp
  • 1/2 c
    butter, softened
  • 3 lg
    egg whites at room temperature, unbeaten
  • 1 1/2 tsp
    pure vanilla extract
  • 3/4 c
    whole milk

How To Make chocolate chip layer cake from 1941

  • 1
    Preheat oven to 350 degrees. Grease 2-8" layer cake pans and line with waxed paper. Grease and flour, set aside.
  • 2
    Sift four once, then measure. Add in baking powder and salt and sift three times. Cream butter thoroughly and gradually add sugar and continue creaming until light and fluffy. Add egg whites one at a time, mixing well after each addition. Add vanilla and beat until smooth.
  • 3
    Add flour mixture alternately with milk, beginning and ending with flour mixture. Do this step by hand, do not use a mixer
  • 4
    Beat on lowest setting for about 10 to 15 seconds, just to ensure that batter is mixed well. Do not over-mix!
  • 5
    Spread half of the batter divided between the two pans (1/4 of the batter per pan). Sprinkle with half of the chocolate chips and spread the remaining batter over the chips in both pans. Sprinkle remaining chips over the batter.
  • 6
    Bake for 25 to 30 minutes or until cakes test done. My oven took about 25 minutes. Cool layers and frost as desired.
  • 7
    Cake Flour Substitution: Sift flour, then measure. Per one level cup, remove 2 tablespoons of flour. Add in 2 tablespoons of cornstarch and sift twice.