1. Preheat oven to 350 degrees.
   

2. Line a jelly roll pan (approximately 10 x 15 x 1) with wax paper or parchment paper sprayed with PAM cooking spray.
   

3. Chill medium mixing bowl (preferably metal) in freezer until ready to make whipped cream frosting.
   

4. Heat and stir butter and chocolate chips in a 3-quart saucepan over Medium heat until melted.
   

   

5. Stir remaining dry ingredients, 4 eggs, and vanilla extract into melted chocolate mixture over Low heat until combined.
   

6. Spread evenly into prepared pan.
   

   

7. Bake 20 minutes in 350 degree oven.
   

   

8. Cool on rack in pan for 10 minutes.
   

   

9. After cooling 10 minutes, carefully invert pan onto large cutting board or two wire racks next to each other. Remove waxed paper/parchment paper.
   

   

10. Cool cake completely. (Prepare frosting while cooling.)
    

    

Chocolate Chip Whipped Cream Frosting

1. Beat whipping cream, powdered sugar, and vanilla in chilled bowl on High speed until stiff (approximately 7 minutes).
   

   

2. Stir in 1 cup mini chocolate chips. (Reserve 1/4 cup mini chocolate chips for sprinkling on top.)
   

   

Assembling the Torte

1. Cut the cake crosswise into 4 equal pieces.
   

   

2. Place one piece on serving plate and spread about 3/4 cup frosting on top.
   

   

3. Top with second layer of cake and repeat with 3/4 cup frosting.
   

   

4. Repeat with 3rd and 4th layers.
   

   

5. Frost sides of cake.
   

   

6. Garnish with remaining 1/4 cup mini chocolate chips on top layer.
   

   

7. Chill at least 1 hour before serving. (Overnight tastes best!)
   

8. Cut into 12 slices to serve. Refrigerate leftovers.