• Preheat oven to 350 degrees.
• Prep a 9 x 13 inch cake pan with nonstick baking spray.

Directions for the Cake:

• Add flour, baking powder, baking soda, and salt to a sifter sitting over a medium size bowl. Set aside.
• Add butter and sugar to a large mixing bowl, Use an electric mixer to mix the butter and sugar together for 3-5 minutes. (It should be fluffy and a pale yellow color.
• Slowly add one egg at a time, beating after each addition, to the butter/sugar mixture.
• Mix in the sour cream and vanilla. Beat one more time to combine all of the ingredients.
• Scrape the sides and bottom of the mixing bowl with a rubber spatula. Mix again to combine all of the cake ingredients.
• Reduce the mixer speed to low. Slowly begin to add in the dry ingredients.
• Alternate a portion of the dry ingredients with buttermilk. Beat after each addition.
• Scrape down the sides and bottom of the bowl. Use a rubber spatula to add the chocolate chips.
• Stir to blend them completely in the cake batter.
• Bake at 350 degrees for 28-32 minutes. (At 28 minutes, insert a toothpick in the center of the cake, check to see if the cake is done.)
• When completely baked, remove from the oven, and set on a wire rack to cool completely.

Directions for the Icing:

• Sift powdered sugar, cocoa powder, and salt in a large bowl. Set aside.
• Add the butter to a mixing bowl. Beat with an electric mixer for about 3 minutes.
• Add small amounts of powdered sugar, cocoa powder, and salt to the butter.
• Slowly add in the milk and vanilla with the mixer set on low.
• Continue to mix until the icing is smooth. Set aside for a short time to slightly harden.
• With an offset spatula spread the icing on top of the cake.
• Enjoy!