Absolutely! Here’s a rich and engaging article for a recipe titled “Nestlé Toll House Chocolate Cake” — blending nostalgia, history, and the delicious details of the recipe itself.

Nestlé Toll House Chocolate Cake: A Classic Recipe Worth Every Bite

If there’s one name synonymous with warm, gooey chocolate and generations of kitchen memories, it’s Nestlé Toll House. While most people know the brand for its iconic chocolate chip cookie recipe, fewer realize there’s another sweet treasure tucked into the Toll House tradition: the Nestlé Toll House Chocolate Cake.

Rich, moist, and loaded with melty chocolate chips, this cake is like the decadent cousin of the classic Toll House cookie. Whether you’re baking for a birthday, holiday, or just because you need some chocolate therapy, this cake never disappoints.

The Origins of Toll House Goodness

It all started back in the 1930s with Ruth Wakefield, the owner of the Toll House Inn in Massachusetts. She invented the original chocolate chip cookie by chopping up a Nestlé chocolate bar and mixing it into cookie dough. That happy accident led to a baking empire—and the Toll House name became a household legend.

The Toll House Chocolate Cake builds on that legacy by bringing the same beloved chocolate flavor into a luscious cake form, blending the familiar with the irresistible.

Nestlé Toll House Chocolate Cake Recipe

Ingredients:

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1½ teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1¾ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups buttermilk (or use 1½ cups milk + 1 tbsp vinegar as a substitute)
• 1½ cups Nestlé Toll House semi-sweet chocolate chips

Optional Frosting:

• ½ cup butter, softened
• 2 cups powdered sugar
• ½ cup unsweetened cocoa powder
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat & Prep:
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. Cream Butter & Sugar:
   In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then stir in the vanilla.
4. Combine:
   Alternate adding the dry mixture and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—don’t overmix.
5. Add the Chocolate Chips:
   Fold in the chocolate chips gently.

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