Chocolate Chip Torte

2/3 c. butter

1 c. milk chocolate chips

1 c. sugar

1 c. flour

1 tsp. salt

4 eggs

1 tsp. vanilla

3/4 tsp. baking powder

Preheat oven to 350. Spray jelly roll pan (10x15) with Pam.

Line with wax paper, spray again. Heat butter and chocolate chips until melted. Combine remaining ingredients. Bake approx. 25 minutes. Cool 10 minutes. Invert on counter. Remove wax paper. Cool cake completely. Cute cake crosswise into 4 equal pieces. (10x3 3/4 inches each) Place 1 piece on platter; spread about 3/4 c. icing over top. Repeat 3 times. Frost sides and top with remaining frosting. Garnish with shaved chocolate. Chill at least 8 hours. Refrigerate leftovers. tastes best if made a day ahead.


2 c. chilled whipping cream.

1/4 c. powdered sugar

1 t. vanilla

2/3 c. shaved Hershey bar

In large mixing bowl combine all ingredients and beat until stiff. Stir in chocolate. When beating whipping cream, if you add sugar and vanilla before beating, it prevents the whipped cream from separating.

Recipe from {Janet Long}