This salty-sweet treat is an easy but awesome way to upgrade a boxed cake mix and store-bought frosting. Just remember—you’ll want to serve this decadent cake within an hour of frosting it so that the chips stay nice and crispy.
Preheat oven to 325°F. Lightly coat 2 (8-inch) round cake pans with baking spray. Beat together cake mix, eggs, water, oil, and salt with an electric mixer at medium speed until smooth and well blended, about 3 minutes. Divide batter evenly between prepared cake pans; bake in preheated oven until a wooden pick inserted comes out clean, about 26 minutes. Let cool in pans on a wire rack for 10 minutes. Invert cakes onto wire rack to cool completely, about 20 more minutes.
Trim rounded tops off of the cake layers to create flat, even surfaces. Place 1 cake round on cake plate; spread half of 1 container of frosting along top and sides of cake. Remove 3 to 5 whole chips from bag; reserve for garnish. Place remaining chips in a ziplock plastic bag, and crush well. Sprinkle 1 cup of the chip crumbs evenly on top of frosted cake round. Place second cake on top of crushed chips. Spread remaining frosting over top and sides of cake in an even layer.
Lightly press remaining chip crumbs around bottom half of cake and along edges of top. Garnish with reserved whole chips in top center of the cake. Cut into 10 slices. Enjoy immediately.