Chocolate Chip Brownie Torte
- 2/3-cup butter
- One 12oz. Pkg. (2 cups) Nestle little bits Semi-sweet chocolate, divided
- 1 ½ cup sugar
- 1 ½ cup Gold medal all purpose flour
- 1 tsp. Baking powder
- ½ tsp. Salt
- 4 eggs
- 1 tsp. Vanilla extract
Preheat oven to 350* F. Line jelly roll pan, 15”x10 ½ “x 1”, with waxed paper or aluminum foil; grease. Heat butter and 1-cup semi-sweet chocolate in 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 10 minutes; invert on board. Remove waxed paper; cool cake completely.
Cut cake crosswise into 4 equal pieces, 10”x 3 ¾ “. Place one piece on serving plate; spread about ¾ frosting over top. Repeat 2 times. Frost sides and top with remaining frosting. Garnish with remaining semi-sweet chocolate. Chill at least 1 hour. Refrigerate remaining torte.
Chocolate Chip Cream Frosting
2 cups chilled whipping cream
¼ cup powdered sugar
1 tsp. Vanilla extract
2/3 cup Nestle Little Bits Semi-sweet chocolate
Beat whipping cream, powdered sugar and vanilla extract in chilled bowl until stiff. Stir in semi-sweet chocolate.