• Preheat oven to 350 degrees F.
• In a large bowl mix together all the ingredients except for the chocolate chips. Stir in the chocolate chips.
  1 Box Devil’s Food Cake Mix, 1 Box Jello Instant Chocolate Pudding Mix, 1 Cup Sour Cream, 1 Cup Canola Oil , 4 Eggs, 1/2 Cup Milk, 3/4 teaspoon Vanilla, 2 Cups Semisweet Chocolate Chips
• Pour batter into a buttered and floured cake pans- two 9-inch cake pans.
• For cooking time, use the cooking times on the back of the cake box as a guide and add about 10 minutes to that. Use a toothpick in the middle to check for no gooey centers.

For the Vanilla Buttercream Frosting

• In a mixer, cream butter until light and fluffy.
  1 Cup Butter
• Add powdered sugar and continue creaming until well blended.
  4 Cups Powdered Sugar
• Add salt, vanilla, and whipping cream.
  1/4 teaspoon Salt, 1 teaspoon Vanilla , 1/4 Cup Heavy Whipping Cream
• Blend on low speed until moistened and then beat at high speed until frosting is fluffy.
• If needed, level the cakes using a serrated knife. Place one cake layer on the cake plate.
• Top with about 1/2 cup of frosting. Spread evenly using an angled spatula.Place the second layer upside down on the frosting so that the flat bottom is facing up.
• Add another 1/2 cup of frosting, smoothing the frosting out and pushing excess frosting to the edges. 
• Using an angled spatula, spread a thin layer of frosting all around the edges. Chill the cake for 30 minutes then spread another layer of frosting over the chilled cake
• A smooth finish or swirls using a spoon work great, my preferred is a spoon and then chocolate sprinkles or mini chocolate chips for decor.