2/3 cup butter or margarine
1 12 ounce package chocolate chips, divided
1-1/2 cups sugar
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 teaspoon vanilla extract
1/2 cup coarsely chopped walnuts
Chocolate chip cream frosting (recipe below)

Preheat oven to 350. Line jelly roll pan with waxed paper or foil; grease. Heat butter and 1 cup chocolate chips in a 3-quart saucepan over medium heat until chocolate is melted. Stir in remaining ingredients, except frosting, into melted chocolate. Spread evenly in pan. Bake 20-25 minutes; invert on board. Remove paper or foil; cool cake completely.

Cut cake crosswise into 4 equal pieces, 10 x 3-3/4″. Place on piece on serving plate; spread about 3/4 cup of frosting over top. Repeat two times. Frost sides and top with remaining frosting. Garnish with remaining chocolate chips. Chill at least one hour. Refrigerate any remaining torte. Serves 8-10.

Chocolate Chip Cream Frosting:
2 cups chilled whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2/3 cup chocolate chips
Beat whipping cream, powdered sugar and vanilla extract in chilled bowl until stiff. Stir in chocolate chips.