Chocolate Chip Cake with Chocolate Frosting

Made with one pound of butter and lots of chocolate chips-not for calorie-counters! The cake layers can be made ahead and frozen.

Chocolate Chip Cake

2-1/4 c. PLUS 2 T. flour
2 teas. baking powder
1/2 teas. baking soda
1/2 teas. salt
3/4 c. mini chocolate chips
1 c. butter at room temperature
1-2/3 c. sugar
4 eggs
1/2 c. sour cream
2 teas. vanilla
1 c. milk

Preheat oven to 350. Butter and flour 2 (9-inch) cake pans.

Mix 2-1/4 c. flour, baking powder, baking soda and salt.

Toss chocolate chips with remaining 2 T. flour.

In a bowl, on medium speed, beat butter and sugar until fluffy. Beat in eggs one at a time. Beat in sour cream and vanilla until combined. Alternately beat in flour mixture with the milk. Stir in the flour-coated chocolate chips.

Divide batter evenly between the two pans. Bake for about 35 minutes or until a toothpick comes out clean. Cool for 5 minutes in pans, then remove to a wire rack to cool completely.

Chocolate Frosting

1-1/2 c. mini chocolate chips
1 c. butter at room temperature
2 c. powdered sugar
Additional mini chips (optional)
Chocolate kisses (optional)

Microwave chocolate chips on 50% power until melted. Stir until smooth. Cool to room temperature.

On medium speed, beat butter until fluffy, beat in melted chocolate, then gradually beat in powdered sugar, until fluffy.

Frost cooled cake layers. You can decorate the cake with mini chocolate chips and chocolate kisses, if desired.