2 2/3 cups flour
2 1/4 cups sugar
1 1/4 . baking soda
3/4 t. salt
1/2 t. backing power
1 1/3 cups milk
1 8 oz. carton sour cream
1/3 cup butter, softened
2 t. vanilla
4 chocolate sandwich cookies, crushed
4 cups powdered sugar
1/3 cup butter, softened
2-4 T. Milk
1 t. vanilla
10 chocolate sandwich cooking
1 6 oz. pkg. (1 cup) semisweet chocolate pieces
1/4 cup butter
1/2 cup sour cram
2 1/2 cups powdered sugar
Grease and lightly flour 2 * x1 1/2 inch or 9 z 1 1/2 inch round cake pans. Set pans aside
In an extra large mixing bowl, combine flour, sugar, baking soda, salt and baking powere.
Add milk, sour cream, melted chocolate, butter, eggs and vanilla.
Beat with an electric mixer on low speed about 1 minute or until misture is combines.
Beat on high speed 3 minutes, scrapping the bowl occasionally.
Place half o the batter ina medium bowl; cover and chill.
Divide the remaining half of the batter evenly between the 2 prepared pans.
Bake at 350 degrees for 20-2 minutes for 9 inch layers and 25-30 minutes for 8 inch layers--or until a toothpick inserted near centers come out clean.
Cool cakes in pans on wire reacks for 10 minutes.
Remove cakes from pans. Cool layers thoroughly on wire racks.
Wash the 2 cake pans. Grease and lightly flour pans.
Divide reserved, chlled batter evenly between pans.
Bake and cool as directed above.
Prepare Cookie Filling, reserving the 3/4 cup filling (without crumbs) for cake garnish
In a large mixing bowl combine powder sugar, butter, 2 T. milk, and vanilla.
Beat with electric mixer on low speed until combined; beat on medium speed until smooth.
Beat in enough additional milk until filling is easy to spread.
Set aside 3/4 cup of mixture.
Crush 10 chocolate sandwich cookies, stir into remaining mixture
In a saucepan melt semisweet chocolate pieces and butter over low heat, stirring frequently. Cool about 5 minutes. Stir in sour cream. Gradually add powedered sugar, beating until smooth and easy to spread.
To assemble the cake:
Put a cake layer on a serving plate and top with 1/3 of the remaining cookie filling, spreading fillling evenly over layer. Add a 2nd layer of cake and spread with another 1/3 portion of the cooking filling. Add another cake layer and spread with the remaining cookie filling.
Top with remaining cake layer
Spread top and sides of cake wiht frosting.
Stir reserved cooking filling and enought milk (about 2 or 3 t.) to make it a drizzling consistency.
Spoon into center top of cake.
Carefully spread filling to force some down sides of cake.
Granish top of cake with 4 crushed chocolate sandwish cookies.
Cover and chill to store.