2/3 c. butter
12 oz. Nestle Little Bits chocolate chips
1 1/2 c. sugar
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
4 eggs
1 tsp. vanilla
1/2 c. chopped walnuts
Chocolate chip cream frosting (below)

Preheat oven to 350 degrees. Line jelly roll pan, 15 1/2 x 10 1/2 with waxed paper.

Heat butter and 1 cup semi-sweet chocolate in a 3 quart saucepan over medium heat until chocolate is melted. Stir remaining ingredients except frosting into melted chocolate. Spread evenly in pan. Bake 20 to 25 minutes. Cool for 10 minutes; invert on board. Remove wax paper; cool cake completely.

Cut cake crosswards into 4 equal pieces, 10 x 3 3/4 inch. Place one piece on serving plate; spread about 3/4 cup frosting over top. Repeat 2 times. Frost sides and top with remaining frosting. Garnish with remaining chocolate. Chill at least on hour. Refrigerate any remaining torte. 8-10 servings.

CHOCOLATE CHIP CREAM FROSTING:

2 c. whipped cream
1/2 c. powdered sugar
2/3 c. chocolate chips
1 tsp. vanilla

Beat whipped cream, powdered sugar and vanilla until stiff. Stir in chocolate chips.