FOR THE CAKE: Place eggs in blender container and whip for a few seconds. While the blender continues running, add the remaining ingredients in the order listed and blend for 30 seconds.
Pour the batter into a greased and floured 10-inch layer pan with a removable bottom. REPEAT this for second layer. Bake the 2 layers at one time in a 350°F oven for 20 minutes or until a cake tester inserted in center comes out clean.
NOTE: Don’t double this recipe for the cake, do it twice. It’s so fast it won’t take long to whiz it up.
Fill with whipped cream between the layers and frost with Heavenly chocolate Frosting. Serves 8 very lucky people.
FOR THE WHIPPING CREAM FILLING: Beat 3/4 cup cream with 1 tablespoons sugar and 1 teaspoon vanilla until cream is stiff.
FOR THE CHOCOLATE FROSTING: Place chocolate chips in blender container. Heat together the butter and cream until comes to a boil. Pour hot mixture into blender container and whip for 30 seconds or until frosting is smooth and chocolate is melted. Allow to cool and spread on cake. Will frost the top and sides of 1 10-inch cake.
7/8 cups is just below 1 cup, between 3/4 and 1 cup.