Chocolate Layer Cake with Cookies and Cream Filling

Directions

1. 1
   Preheat oven to 350FGrease and flour 2- 8 inch layer cake pans
2. 2
   Blend flour, baking soda, baking powder, salt, and cocoa - set aside
3. 3
   Beat butter until creamy
4. 4
   Beat in sugar until light and fluffy
5. 5
   Add eggs one at a time
6. 6
   Mix in vanilla
7. 7
   Add 1/3 of the flour mixture and beat in quickly
8. 8
   Add 1/2 the buttermilk and beat until blended
9. 9
   Repeat ending with the last of the flour mixture
10. 10
    Spoon batter evenly into pans
11. 11
    Bake for 25 to 30 minutes
12. 12
    Crumble the cookies in chunks, not too big - set aside
13. 13
    Mix the confectioner's and the butter until the mixture is blended and crumbly
14. 14
    Add vanilla - beat well
15. 15
    Add about 2 tablespoons of the cream and beat
16. 16
    Beat in the cream, 2 tablespoons at a time until the mixture is creamy (you may need a bit more cream than 1/4 cup)Stir in the cookies, reserving 1/2 cup of cookies for the top of the cake
17. 17
    When cakes are done remove from oven and let stand for 10 minutes
18. 18
    Remove from pans and cool completely
19. 19
    Slice each cooled cake in half horizontally to make 4 layers total
20. 20
    Place one layer on a cake plate and cover with 1/3 of the filling
21. 21
    Press the next layer gently over the filling
22. 22
    Add 1/3 of the filling
23. 23
    Press the next layer gently over the filling
24. 24
    Add the last 1/3 of the filling and top with the last cake layer
25. 25
    Push 4 straws into the cake around the center to stabilize it and freeze for 30 minutes
26. 26
    Remove from freezer and smooth a thin layer of chocolate frosting over the cake
27. 27
    Freeze for 30 minutes
28. 28
    Remove from freezer and finish frosting the cake
29. 29
    Sprinkle reserved crumbs on top and refrigerate
30. 30
    Let stand 30 minutes at room temperature before serving
31. 31
    Remove straws before serving