4 eggs
1 cup butter
1 1/2 cups white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup vegetable oil
1 1/2 cups buttermilk
2 1/2 teaspoons vanilla extract
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 cup chopped whipped topping
1 1/2 cups chopped walnuts
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, beat eggs, butter, sugar and baking powder until light and fluffy. Beat in salt, vanilla and oil. Stir in flour, buttermilk, vanilla and chopped walnuts. Mix in chocolate chips and whipped topping. Pour batter into prepared pans.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on a wire rack before removing from pan.
To make the frosting, mix together chocolate chips, whipped topping, and walnuts. Beat egg mixture into chopped chocolate and whipped topping mixture until well blended. Beat egg mixture into whipped topping mixture until just blended. Beat egg mixture into chopped whipped topping mixture until blended. Spread over cooled cake.
To make the frosting: In a large bowl, cream together the chocolate chips, whipped topping, and 1 cup chopped walnuts until smooth. Mix in 1/2 cup semisweet chocolate chips. Mix in the chocolate mixture. Chill in refrigerator.
To make the frosting: In a large bowl, cream together the butter and 1 1 1 1 cup white sugar until light and fluffy. Beat in the baking powder, salt, and vanilla. Beat in the vegetable oil. Beat in the egg mixture. Stir in the chopped walnuts.
To assemble: Place cake in two 12 inch pans. Cover cake with foil. Spread 1/2 cup frosting over cake. Chill cake overnight. Remove foil before serving. Frost cake with remaining frosting. Cut into squares.