Chocolate chocolate Chip Cake

Ingredients

3 sifted cups all-purpose flour
2 cups sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
1 cup corn oil
1 tablespoon vanilla
1 1/2 cup semisweet chocolate chips
1/2 cup plus 2 tablespoons unsalted butter, softened
5 cups powdered sugar (I measure after sifting)
8 tablespoons (about) whole milk
1 1/4 teaspoon vanilla
14 tablespoons cocoa

Instructions

Serves 8-10. Preheat oven to 350 degrees F.Grease and flour three 9-inch round cake pans, line with parchment or waxed paper, then grease and flour. Set aside. Sift first 5 ingredients into medium bowl. Mix water, oil and vanilla in a large bowl, Whisk in dry ingredients. Batter will be very thin. Divide batter among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan. Bake cakes until tester instered into center comes out clean, about 25 minutes. Cool cakes in pans on racks for 15 minutes. Turn out cakes onto racks to finish cooling. For the frosting, beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 6 tablespoons milk and vanilla. Add cocoa and remaining2 cups sugar; beat until blended, thinning with more milk if necessary. Place one cake layer, chocolate chips side up up a platter. Spread with 2/3 cup frosting. Top with second layer, chocolate chips side up. Spread with 2/3 cup frosting. Top with remaining layer, chips side down. Spread remaining frosting over top and sides of cake. Garnish the cake with miniature chocolate chips.