-
1
Preheat oven to 350 degrees F.
-
2
Butter and flour 2 (9 inch) round cake pans.
-
3
Mix 2 1/4 cups flour, baking powder, baking soda and salt.
-
4
Toss 3/4 cup mini chocolate chips with remaining 2 T flour; reserve.
-
5
In bowl on medium-high speed, beat 1 cup butter and sugar until fluffy, 2 minutes.
-
6
Beat in eggs, one at a time.
-
7
Beat in sour cream and vanilla until combined.
-
8
Alternately beat in flour mixture with milk.
-
9
Stir in reserved flour-chocolate chips mixture.
-
10
Divide evenly between pans.
-
11
Bake 35 minutes or until toothpick inserted into centers comes out clean.
-
12
Cool 10 minutes.
-
13
Transfer from pans to racks.
-
14
Cool completely.
-
15
Meanwhile, in microwave-safe bowl, microwave remaining 1 1/2 cups chocolate chips on high, stirring often, until melted, about 1 minute.
-
16
Stir until smooth.
-
17
Cool to room temperature, 10 minutes.
-
18
On medium, beat remaining 1 cup butter until fluffy; beat in melted chocolate, then gradually beat in confectioners' sugar, until fluffy.
-
19
Place one cake layer on serving plate; spread with 1 cup frosting.
-
20
Top with remaining cake layer.
-
21
Spread cake top and side with remaining frosting.
-
22
If desired, press additional chocolate chips along bottom edge of cake.
-
23
Cover top with Kisses and Hugs candies.
