1 cup (2 sticks) butter, softened
 1 cup brown sugar, packed
 ½ cup white sugar
 1.5 tsp. Vanilla
 2 eggs
 2¼ cup all purpose flour
 ¾ tsp salt
 1 ¼ tsp baking soda
 2 cups chocolate chips

Buttercream Frosting Recipe:
1 stick of butter, softened
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3-4 cups of powdered sugar 
Splash of milk or half and half

Preheat the oven to 325° F. Line a springform pan with parchment and grease with cooking spray. Alternatively, you could grease a 9x11-inch Pyrex dish.
In a stand mixer or with a bowl and hand mixer, whip the butter and sugars until light and creamy. It should be very pale!
Add in the vanilla and eggs and mix again.
Add 1 cup of flour with the baking soda and salt and mix again. Then add the remaining flour and mix.
Lastly, add the chocolate chips and stir until thoroughly combined.
Spread into the prepared pan and bake for 30-40 minutes. If it seems to be getting too brown on top, you can cover it with foil so it keeps baking, but doesn't burn the top. If you are using the Pyrex dish, it should be about 25
35 minutes.
Remove from the oven and let it fully cool before removing from the pan.

In an electric mixer, whip up the butter until smooth. Add the extracts and the powdered sugar, one cup at a time, until you reach the desired thickness. Add the milk/cream. Whip until light and fluffy. This will take about 5 minutes. Add food coloring, if desired. Pipe or smooth onto cooled cake.