• Preheat oven to 350°
• Prepare 2-8" round cake pans with baking spray or a 13x9 pan or 2,5liter casserole dish, so the cake removes easily. Wrap the round layer cake pans with wet baking strips for even non-domed layers.
• Pour the cake mix, oil, eggs, water, and pudding mix into a bowl and mix with a fork or whisk, until silky smooth and well blended.
• Add the chocolate chips and stir., you can sprinkle some on top of a 13x9 so you can see them after it bakes.
• Bake the cake in a well-heated oven for 25-30 minutes or until a toothpick comes out clean.
• Allow the cake to cool for 10 minutes then turn it out on a cooling rack, or allow it to completely cool in the pan if not making a layer cake. Chill the 8-inch round cake layers for an hour, so they are set up and won't slide when you add the frosting.

Frosting

• Make the frosting by whipping the heavy cream until its thick and soft peaks form, add in the pudding mix, and whip until fluffy, add milk or use melted cooled chocolate.
• Allow the cake to cool.
• Spread the frosting in between the cake layers and on top, add mini chocolate chips (or spread over the 13x9 pan and swirl with the back of a spoon.
• Place the cake in the fridge to chill, and remove from the fridge 10 minutes before serving.
• Store any remaining cake in the refrigerator.