Chocolate Cookie Cake

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• 2 2/3 cups all-purpose flour
• 2 1/4 cups sugar
• 1 1/4 teaspoons baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/3 cups milk
• 1 (8 ounce) sour cream
• 5 ounces unsweetened chocolate, melted and cooled
• 1/3 cup butter, softened (5 1/3 tablespoons, it has to be really soft)
• 3 eggs
• 2 teaspoons vanilla
• 1 cookie, filling recipe (see recipe below)
• 1 recipe chocolate-sour cream frosting (see recipe below)
• 4 cups sifted powdered sugar
• 1/3 cup butter, softened
• 2 tablespoons milk (plus additional 1 -2 tablespoons)
• 1 teaspoon vanilla
• 10 sandwich cookies, crushed
• 1 cup semisweet chocolate piece
• 1/4 cup butter
• 1/2 cup sour cream
• 2 1/2 cups sifted powdered sugar
• 4 sandwich cookies, crushed

Recipe

• 1 grease and lightly flour two 9x1-1/2-inch round cake pans (or three if you have three). set pans aside.
• 2 in an extra-large mixing bowl, combine flour, sugar, baking soda, salt, and baking powder. add milk, sour cream, melted chocolate, butter, eggs, and vanilla.
• 3 beat with an electric mixer on low speed about 1 minute or until mixture is combined. beat on high speed 3 minutes, scraping sides of bowl occasionally.
• 4 place 1/3 of the batter in each of the cake pans. (i only had two, so i had to wait to bake the last layer.).
• 5 bake in a 350 degree f oven for about 25 minutes or until a toothpick inserted near the center comes out clean.
• 6 cool cakes in pans on wire racks for 10 minutes.
• 7 remove cakes from pans. cool layers thoroughly on wire racks.
• 8 prepare cookie filling: in large mixing bowl, combine powdered sugar, butter, milk, and vanilla. beat with electric mixer on low speed until combined; beat on medium speed until very smooth.
• 9 beat in enough additional milk (1 to 2 tablespoons) until frosting is easy to spread. reserve 3/4 cup of the filling (without crumbs) for the cake garnish.
• 10 stir crushed sandwich cookies into remaining mixture.
• 11 to assemble the cake, put a cake layer on a serving plate and top with half of the crumb-filled cookie filling, spreading filling evenly over layer. add a second layer of cake and spread with the remaining portion of the cookie filling. top with remaining cake layer.
• 12 prepare the chocolate-sour cream frosting: in a 4-cup pyrex measuring cup (or a small saucepan), melt 1 cup semisweet chocolate pieces and 1/4 cup butter, stirring frequently. cool about 5 minutes. stir in sour cream.
• 13 gradually add powdered sugar, beating until smooth and easy to spread.
• 14 spread top and sides of cake with frosting.
• 15 spoon the reserved cookie filling onto the center top of the cake. carefully spread filling to force some down sides of cake. garnish the top of the cake with the 4 crushed chocolate sandwich cookies.
• 16 cover and store in the refrigerator.