This recipe yields two 9-inch round cakes. You can serve the second one as a breakfast cake.
2 cups oil
1 cup sugar
2 cups dark brown sugar
1 Tbsp. pure vanilla extract
4 cups all-purpose flour
4 tsp. baking powder
1 tsp. salt
1 pkg. (10 oz.) chocolate chips
Store-bought vanilla ice cream
1. Preheat the oven to 350° F. In the bowl of a mixer, beat the oil, sugar, brown sugar, vanilla, eggs, flour, baking powder, and salt on medium speed until well combined, about 2–3 minutes. Add the chocolate chips and combine.
2. Pour the batter into two 9-inch round baking pans and bake, uncovered, for 55–60 minutes. Serve the torte warm with a scoop of vanilla ice cream on the side.
3. To reheat, warm the torte, tightly covered, in a preheated 200° F oven for no longer than 1 hour. Serves 16.