Black and White Chocolate Cake
1 package vanilla cake mix with real vanilla beans (may substitute white cake mix)
1-1/4 cups buttermilk
1/2 cup butter, softened
4 eggs, at room temperature
1 cup white chocolate chips, divided use
1/2 cup unsweetened cocoa powder
1-1/2 cups semi-sweet chocolate chips, divided use
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil or grease with butter liberally.
In a large bowl, combine cake mix, buttermilk, softened butter, and eggs. Beat on low speed only until combined. Some small lumps may remain. Pour half of cake batter into a separate bowl and set aside.
To one half of the cake batter, fold in 1/2 cup white chocolate chips, reserving the remaining 1/2 cup for later use.
To the other half of the cake batter, add the cocoa powder, mixing until combined. Fold in 1/2 cup semi-sweet chocolate chips, reserving the remaining 1 cup for later use.

Pour the dark chocolate batter into the prepared pan and smooth to even it out.
Carefully spoon the vanilla cake batter on top of the dark chocolate layer. Gently spread to an even layer without disturbing bottom layer.
Bake 30 to 35 minutes or until a wooden pick inserted in the center comes out clean.
Spread reserved 1 cup of semi-sweet chocolate chips on top of warm cake. Wait 5 minutes, then use a spatula to spread the melted chocolate on the top as a frosting. Let cool to room temperature. Sprinkle reserved 1/2 cup white chocolate chips on top of chocolate frosting and gently press into the frosting. Cut and serve at room temperature. Yield: 24 to 36 servings, depending on cut size.