Preheat oven to 350 degrees. prepare a cake pan (oil and dust with flour)
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into the pan.
Bake for 50 to 55 minutes, or untill a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate
1 stick unsalted butter
2/3 cup Hersheys cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract
Melt butter in microwave, stir in cocoa, alternately add powdered sugar and milk, beating on med speed. Stir in vanilla extract. refrigerate until ready to use.
Chocolate whipped cream frosting:
8 oz heavy cream
1 tsp vanilla
1/2 cup of baking cocoa
2 Tb Sugar
Beat cream until peaks form, add vanilla, sugar and cocoa. Refrigerate until ready to frost the cake
Assemble the cake with the frosting and filling. I also sprinkle walnuts between each layer of cake. I also drizzle with some melted chocolate on top of the cake, but this is optional. Refrigerate until ready to serve.