2 c. sugar
1 3/4 c. unsifted flour
3/4 c. unsweetened cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 c. buttermilk
1 c. water
1/2 c. vegetable oil
2 tsp. vanilla
Whipped Cream Filling
Whipped Cream Frosting

Combine sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, water, oil and vanilla. Beat at medium speed for 2 minutes. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 30-35 minutes. Cool completely. Slice each layer in half horizontally. Alternate cake layers and filling ending with cake on top. Frost entire cake.

Whipped Cream Filling:

Combine 1 cup heavy cream and 1/4 cup sugar. Beat until stiff peaks form. Fold in 1/3 cup mini chocolate chips.

Whipped Cream Frosting:

Combine 1/3 cup confectioners' sugar and 2 tablespoon unsweetened cocoa in small bowl. Add 1 cup heavy cream and 1 teaspoon vanilla. Beat until stiff peaks form.