1 bag mini semisweet chocolate chips (2 cups)
2/3 cup butter
1 1/2 cups sugar
1 1/2 cups flour
1 tsp baking powder
1 tsp vanilla
1/2 tsp salt
4 eggs
FROSTING:
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla
2 /3 cup reserved mini choco chips
Preheat oven to 350. line 15x10x1-inch pan with waxed paper or foil; spray with cooking spray. Reserve 1 cup of the chocolate chips for frosting and garnish. Melt butter and remaining 1 cup chocolate chips in saucepan over medium heat, stirring occasionally; remove from heat. Stir in sugar, flour, baking powder, vanilla, salt and eggs. Spread evenly in pan. Bake 18 to 23 min. Cool 10 minutes; turn upside down onto wire rack. Carefully remove waxed paper. Cool cake completely, about 1 hour. Make frosting. cut cake crosswise into 4 10x3 3/4-inch pieces. Trim off stiff edges of cake if necessary. Place 1 piece on serving plate; spread about 3/4 cup frosting over top. Repeat 2 times. Top with remaining cake piece. Frost sides and top with remaining frosting. garnish with reserved 1/3 cup chocolate chips. Cover and refrigerate at least 2 hours until chilled. Store covered in refrigerator. Frosting directions: Beat whipping cream, powdered sugar and vanilla in chilled medium bowl with electric mixer on high speed until stiff. Stir in chocolate chips.
{syd's notes} I made this for book club and it was a huge success! Super easy and very delicious.
{source and picture} Steph. P.
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