0.75 cup Becel® unsalted margarine sticks, (1 1/2 sticks)
3 large eggs
2 tsp. vanilla extract
1.5 cups chocolate milk
1.25 cups heavy cream
0.25 cup Becel® unsalted margarine sticks, (1/2 stick)
2 cups semi-sweet chocolate chips
Preheat oven to 350°F (180°C) . Grease two 9-in. (2.5 L) round cake pans. Line bottoms of pans with parchment paper; set aside.
CAKE: Whisk together flour, cocoa powder, baking soda, baking powder and salt in In medium bowl; set aside.
Beat sugar with Becel® sticks in large bowl with electric mixer until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately beat in flour mixture and chocolate milk just until blended. Pour batter into prepared pans; smooth tops with spatula.
Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool pans on wire rack 10 minutes. Remove from pans; remove parchment paper and cool completely.
FROSTING: Bring cream and Becel® sticks just to a boil in small saucepan or in microwave. Pour cream over chocolate chips in medium bowl. Let stand 5 minutes. Stir until smooth. Chill just until thickened, stirring occasionally, about 45 minutes. Put chocolate mixture in bowl and beat with electric mixer on medium-high, just until mixture becomes lighter in color and a frosting consistency (do not overbeat).
Place one cake layer on serving platter. Spread with 1 cup (250 mL) frosting. Top with remaining cake layer; frost with remaining frosting.