Chocolate Cookie Cake - cooking recipe

Ingredients

Cake
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)
Cookie Filling
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
Chocolate-Sour Cream Frosting
1 cup semisweet chocolate piece
1/4 cup butter
1/2 cup sour cream
2 1/2 cups sifted powdered sugar
To garnish
4 sandwich cookies, crushed

Preparation

Grease and lightly flour two 9x1-1/2-inch round cake pans (or three if you have three). Set pans aside.
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.
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.
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.).
Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted near the center comes out clean.
Cool cakes in pans on wire racks for 10 minutes.
Remove cakes from pans. Cool layers thoroughly on wire racks.
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.
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.
Stir crushed sandwich cookies into remaining mixture.
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.
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.
Gradually add powdered sugar, beating until smooth and easy to spread.
Spread top and sides of cake with frosting.
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.
Cover and store in the refrigerator.