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Chocolate-Chocolate Chip Cake
Serves 8-10

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 cups 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

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.

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