2 c. Gold Medal all purpose 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

Heat oven to 350 degrees. Grease and flour rectangular pan, 13 x 9 x 2 inches. 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.

If using self-rising flour, omit baking powder, salt and baking soda.

NOTE: Unbleached flour can be used in this recipe.