CHOCOLATE WHIPPED CREAM CAKE



1 3/4 c. flour
2 1/4 c. plus 2 Tbsp. sugar
3/4 c. plus 1 1/2 Tbsp. unsweetened cocoa
1 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 c. canola oil
1 c. milk
2 large eggs
2 tsp. vanilla
2 Tbsp. anisette liqueur
1 1/2 c. heavy cream, cold
1 1/2 tsp. powdered sugar
1/3 c. mini chocolate chips

Make the cake: Heat oven to 350*. Butter the bottoms of 2 9-inch cake pans and fit with 2 circles of parchment paper. Butter the paper and pan sides and dust with flour. Set aside. Bring a small saucepan of water to a boil and maintain. Combine the flour, 2 c. sugar, 3/4 c. cocoa, salt, powder, and soda in a large bowl. Beat in the oil, milk, eggs, vanilla, and anisette using a mixer set on medium speed for 2 minutes. Reduce speed to low and add 1 c. of the boiling water. Divide the batter between the prepared pans and bake for about 35 minutes or until a toothpick in middle comes out clean. Cool the cake in pans on wire rack for 10 minutes. Unmold the cakes and return to the wire rack until completely cool. Make the frosting: Beat the heavy cream and powdered sugar until soft peaks form. Gently fold in the remaining sugar and 1 1/2 Tbsp. cocoa until combined. Assemble the cake. 1 cake down frost and put half of mini chocolate chips. 2cake and frost entire things and top with remaining chocolate chips. Serve immediately or store in the refrigerator until ready to serve.

Makes: 16 servings. Each serving 344 calories.