2 c. Gold Medal self-rising flour
1 c. packed brown sugar
1/2 c. granulated sugar
1/2 c. semi-sweet chocolate chips, finely chopped
1/2 c. shortening
1 1/4 c. milk
3 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. vanilla
3 eggs
Caramel Fluff (below)

Heat oven to 350 degrees. Grease and flour 9x13x2 inch rectangular pan. Beat all ingredients except Caramel Fluff in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes; cool completely. Frost with Caramel Fluff. Store in refrigerator.

CARAMEL FLUFF:

Beat 1 1/2 cups whipping cream, 1/2 cup packed brown sugar and 3/4 teaspoon vanilla in chilled bowl until stiff.