CHOCOLATE CHIP TORTE

2/3 c butter (10 T)
1 c milk chocolate chips
1 ½ c sugar
1 ½ c flour
½ t salt
4 eggs
3/4 t baking powder
1 t vanilla

Preheat oven to 350. Spray jelly roll pan (10 x 15) with pam.
Line with wax paper, spray again.
Heat butter and chocolate chips until melted. Combine
remaining ingredients. Bake aprox 25 minutes. Cool 10 min.
Invert on counter. Remove wax paper. Cool cake completely.
Cut cake crosswise into 4 equal pieces. (10 x 3 3/4 inches each.)
Place 1 piece on platter; spread about 3/4 c icing over top.
Repeat 3 times. Frost sides and top with remaining frosting.
Garnish with shaved chocolate. Chill at least 8 hours.
Refrigerate leftovers. Tastes best if made a day ahead.

Icing
2 c chilled whipping cream
1/4 c powdered sugar
2/3 c shaved Hershey bar
1 t vanilla

In large mixing bowl combine all ingredients and beat until stiff. Stir
in chocolate. When beating whipping cream, if you add sugar and
vanilla before beating, it prevents the whipped cream from separating.