Line a 10 x 15-inch jellyroll pan with parchment baking paper, lightly grease
and flour paper.
Stir together flour, baking powder and salt; set aside.
In large mixer bowl, beat butter, sugars and vanilla until light. Beat in
eggs 1 at a time. Add flour mixture alternately with milk, beat at medium speed
about 2 minutes. (Mixture may have a curdled appearance.) Stir in chips.
Spread batter in prepared pan and smooth top.
Bake, turning pan in oven once or twice to assure even baking 30 to 35 minutes
or until just firm to the touch.
Let cool in pan 15 minutes.
Invert onto a rack; remove paper, and cool completely.
Cut cake in half to make 2 rectangles, each 7 1/2 x 10 inches.
To prepare Chocolate Jazz: In a heavy saucepan, bring cream and corn syrup
to a boil over medium heat, stirring often.
Remove from heat, add semisweet and bittersweet chocolates. Let stand for
a minute, then stir until chocolates are melted. Do not beat mixture.
Measure about 2 tablespoons of the hot mixture into a small bowl, stir in
milk chocolate. Pour into a resealable plastic bag, and set aside to use for
writing on the finished cake.
Measure 1/2 cup of the cream mixture into a mixing bowl, beat in powdered
sugar and butter. Beat until smooth, set aside to use as filling.
To assemble cake: Arrange 1 rectangle of cake on a serving platter.
Spread filling over cake, smooth top. Place second cake layer on top.
Pour remaining cream mixture over cake to glaze. (If mixture has thickened,
re-warm just to pouring consistency.) Let glaze cover top and drizzle down sides
If milk chocolate mixture has become firm, hold the bag in your hands until
chocolate is very soft. Cut a tiny hole in one corner of bag, and pipe your
message onto glazed cake.
Yield: 15 servings
Posted by bettyboop50 at Recipe Goldmine May 8, 2001