Chocolate Cookie Cake

COOKIE FILLING
4 c Sifted powdered sugar
1/3 c Butter; softened
2 tb Milk
1 ts Vanilla

-CHOCOLATE FROSTING-
1/3 c Butter
3 oz Unsweetened chocolate
3 c Sifted powdered sugar
2/3 c Sour cream
1 1/2 ts Vanilla
14 Chocolate sandwich cookies;
-divided

Grease and lightly flour 2 – 8 or 9 x 1 1/2″ round cake pans; set 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 min or til
mixture is well combined. Turn speed to high and beat 3 mins, scraping
sides of bowl occasionally.

Place half of the batter in a medium bowl; cover and chill. Divide
remaining half of better evenly between prepared pans. Bake in a 350@ oven
for 20 to 25 mins for 9″ layers and 25 to 30 mins for 8″ layers or til a
tester comes out clean.

Cool cakes in pans on wire racks for 10mins. Remove cakes from pans and let
layers cool compeletly on wire racks.

Wash the 2 cake pan. Grease and lightly flour pans. Divide reserved,
chilled batter evenly between pans. Bake and cool as directed above.
Prepare the Chocolate Sandwich Cookie Filling; reserve 3/4 cup of the
filling for cake garnish.

To assemble cake, put one cake layer on a serving plate and top with 1/3 of
the remaining cookie filling, spreading filling evenly over layer. Add a
second layer of cake and spread with another 1/3 portion of the cookie
filling. Add another cake layer and spread with remaining filling. Top with
the final cake layer.

Prepare the Chocolate Frosting. Spread top and sides of cake with frosting.
Stir reserved cookie filling and enough milk (about 2 to 3 tsp) to make it
a drizzling consistency. Spoon onto center top of cake. Carefully spread
filling to force some down sides of cake. Garnish top of cake with the
crushed sandwich cookies.

Chocolate Sandwich Cookie Filling: In a large mixing bowl combine powdered
sugar, butter, milk and vanilla. Beat with an electric mixer on low speed
til mixture is combined, then beat on medium speed til very smooth. Beat in
1 to 2 tbsp more milk til frosting is easy to spread. Put 3/4 cup of the
mixture in a small bowl and reserve for top of cake. Crush 10 chocolate
sandwich cookies (1 cup crushed) and stir into remaining filling. Makes
about 1 1/2 cups filling plus 3/4 cup reserved.

Chocolate Frosting: In a small saucepan melt butter and chocolate over low
heat. In a large mixing bowl combine powdered sugar, sour cream and
vanilla. Add melted chocolate mixture and beat with electric mixer on low
speed til combined, then on high speed til mixture is smooth and creamy,
about 1 min. Cool for 3 to 5 mins or til thick enough to spread. Makes 2
1/2 cups.