Directions: |
Directions:For the cake:
1. Preheat oven to 350º F. Coat two 9" round cake pans with non-stick cooking spray and cover the bottom of each pan with parchment paper.
2. In a large bowl, whisk together sugar and eggs until well combined. Add the vegetable oil, vanilla, and sour cream, whisking until blended. Add the flour, baking powder, baking soda, and salt, mixing just until combined. Divide batter evenly into prepared pans. Bake 35 minutes, or until a toothpick comes out clean. Remove from oven and let cool completely before assembling.
For the cookie dough filling:
1. Coat a 9" round cake pan with non-stick cooking spray and line the bottom with parchment paper. Using an electric mixer, cream butter, brown sugar, and sugar on medium speed until light and fluffy. Add milk and vanilla, mixing until combined. On low speed, add flour, salt, and mini chocolate chips just to combine. Pat dough evenly in prepared pan and refrigerate until ready to assemble.
For the frosting:
1. Using an electric mixer on low speed, combine butter, icing sugar, salt, vanilla, and milk. Raise speed to medium and beat until icing sugar is incorporated and icing is smooth.
To assemble:
1. Place 1 cake layer on a serving plate. Level the cake with a serrated knife. Spread ¾ c. of frosting over the top. Remove cookie dough from the fridge and remove from the pan. Place cookie dough layer on top of the frosted cake. Spread ¾ c. of frosting over the cookie dough and top with remaining cake layer. Spread the remaining frosting on the top and sides of the cake. |
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