Step 1

Adjust oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.

Step 2

Spray 2, 8 inch cake pans with a flour-based baking spray and set aside. You may also wish to add parchment paper circles and/or cake strips.

Step 3

In a medium-size mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.

Step 4

In large size mixing bowl, whisk together the whole milk, water, vegetable oil, vanilla extract, and eggs.

Step 5

Slowly whisk in the dry ingredients with the wet and mix until just combine, then fold in the flour coated semi-sweet mini chocolate chips. Do not over mix the cake batter.

Step 6

Evenly pour into the 2 prepared 8 inch cake pans and bake side-by-side for 35-40 minutes at 350ºF or until an inserted toothpick comes out clean (my oven took 40 minutes).

Step 7

When done, allow the cakes to cool for 10 minutes before inverting the cakes onto wire cooling racks. Make sure the cakes have cooled completely before frosting.

Step 8

Cakes can be double wrapped tightly in plastic wrap and kept at room temperature or in the refrigerator for up 3 days. If planning to freeze, double wrap them tightly in plastic wrap and place them in a large freezer bag. Cakes can remain in the freezer for up to a month. When ready, take the cakes out of the freezer and frost.

Step 9

Using your hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter on medium-high speed until completely smooth (about 2-3 minutes).

Step 10

Switching the speed to low, add in the sifted powdered sugar one cup at a time until blended. Then add in the vanilla extract and heavy cream. Stir the mini chocolate chips using a spatula. If making the frosting in advance, wait to add the chocolate chips until you're ready to frost the cake.