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Chocolate: Chocolate Cookie Cake

Source of Recipe

Susan Manlin Katzman


List of Ingredients

2 2/3 cups all-purpose flour
2 1/4 cups sugar
1 1/4 tsp. baking soda
3/4 tsp. salt
1/2 tsp. baking powder
1 1/3 cups milk
1 8-oz. carton dairy sour
cream
5 oz. unsweetened chocolate,
melted and cooled
1/3 cup butter, softened
3 eggs
2 tsp. vanilla
1 recipe Chocolate Sandwich
Cookie Filling
1 recipe Chocolate Frosting
4 chocolate sandwich cookies,
crushed



Recipe

Grease and lightly flour two 8- or 9x1 1/2-inch round cake pans. 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 till mixture is well-combined. Tun speed to high and beat 3 minutes, scraping sides of bowl occasionally.

Place half of the batter in a medium bowl; cover and chill. Divide remaining half of batter evenly between the prepared pans.

Bake in a 350[degrees] oven for 20 to 25 minutes for 9-inch layers and 25 to 30 minutes for 8-inch layers or till a toothpick inserted in centers of layers comes out clean.

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

Wash the two cake pans. 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 the cake garnish.

To assemble the cake, put one cake layer on a serving plate and top with one-third of the remaining cookie filling, spreading filling evenly over layer. Add a second layer of cake and spread with another one-third portion of the cookie filling. Add another cake layer and spread with remaining cookie 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 teaspoons) to make it a drizzling consistency. Spoon onto the center top of cake. Carefully spread filling to force some down sides of cake. Garnish top of cake with the crushed chocolate sandwich cookies. Makes 16 servings.

Chocolate Sandwich Cookie Filling: In a large mixing bowl combine 4 cups sifted powdered sugar; 1/3 cup butter, softened; 2 tablespoons milk; and 1 teaspoon vanilla. Beat with electric mixer on low speed till mixture is combined, then beat on medium speed till very smooth. Beat in 1 to 2 tablespoons more milk till 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. Use as directed above. Makes about 1 1/2 cups filling plus 3/4 cup reserved filling.

Chocolate Frosting: In a small saucepan melt 1/3 cup butter and 3 ounces unsweetened chocolate over low heat.

In a large mixing bowl combine 3 cups sifted powdered sugar, 2/3 cup dairy sour cream, and 1 1/2 teaspoons vanilla. Add melted chocolate mixture and beat with an electric mixer on low speed till combined, then on high speed till mixture is smooth and creamy, about 1 minute. Cool for 3 to 5 minutes or till thick enough to spread. Makes about 2 1/2 cups.

Nutrition facts per serving: 629 cal., 27 g total fat (14 g sat. fat), 83 mg chol., 402 mg sodium, 98 g carbo., 2 g fiber, 7 g pro. Daily Values: 19% vit. A, 7% calcium, and 15% iron.