Philip's Birthday Cake

P's birthday was in November, but I am just now sharing this recipe. I am not the best at baking, and I really did like the way this cake came out.

Enjoy.

CHOCOLATE FUDGE CAKE

CAKE:
1 BOX DEVIL’S FOOD CAKE MIX (DUNCAN HINES)
1 CUP WATER
3 EGGS
1/3 CUP CORN OIL
1/3 CUP SOUR CREAM
2 TEASPOONS VANILLA EXTRACT
½ TEASPOON KOSHER SALT
1 CUP SEMISWEET CHOCOLATE CHIPS

ICING:
1 12-OUNCE BAG (2 CUPS) SEMISWEET CHOCOLATE CHIPS
2 CUPS SUGAR
2/3 CUP MILK
1 CUP (2 STICKS) UNSALTED BUTTER, CUT INTO PIECES
¼ TEASPOON KOSHER SALT
1 TEASPOON VANILLA EXTRACT

Position rack in the center of the oven and preheat to 350 degrees F. Butter 3 nonstick 8-inch cake pans with 1 ½ sides.

To make the cake:
Combine the cake mix, water, eggs, oil, sour cream, vanilla, and kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until the mixture is well blended. Increase the spread to medium if using a stand mixer (high for a hand mixer) and beat for 2 minutes. Stir in the chocolate chips.
Pour the batter into the prepared pans and bake until a knife inserted in the center of the cakes comes out clean, about 25 minutes. Transfer the pans to wire racks and let cool for 10 to 15 minutes. Remove the cakes from the pans and let cool completely on the racks.

To make the icing:
Put the chocolate chips in the metal bowl of a stand mixer fitted with the whisk attachment. (Or use a hand mixer). Combine the sugar, milk, butter, and kosher salt in a medium saucepan over high heat and bring to a boil, stirring occasionally. Let boil vigorously for exactly 1 minute. Pour the hot sugar mixture over the chocolate. Add the vanilla. Beat on medium speed until the mixture begins to thicken to spreadable consistency, 10 to 15 minutes.

To assemble, place 1 cake, flat side up on a spatter. Spread one third of icing (about ¾ cup) over the top of the cake. Continue with layers and finish by icing the top and sides.