1 3/4 C flour
2/3 C cocoa
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 C unsalted butter
1 1/2 c sugar
1 tsp vanilla
1 1/4 C buttermilk
4 oz cream cheese, softened
1/2 C unsalted butter, softened
1 box powder sugar
3-4 Tbs milk
1 1/2 C heavy cream
1/4 C sugar
1 tsp vanilla
3 C crushed oreos
Heat oven to 350. Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour.
CakeIn a medium size bowl, mix flour, cocoa, baking soda, baking powder and salt together until well blended; set aside.
In a large bowl, with mixer on medium speed beat butter, sugar and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time beating well after each.
On low speed, beat flower mixture into butter mixture in three additions, alternating with buttermilk and ending with flour; beat 1 minute. Divide batter evenly between prepared pans. Bake for about 36 minutes or until toothpick inserted in centers comes out clean. Cool cake in pans for 10 minutes. Turn cakes out onto racks; let cool completely.
Filling: in a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth. Gradually add powder sugar, then milk. Beat for 2 minutes or until light and fluffy.
When layers have cooled trim off any crowned cake from the tops. Cut each layer in half horizontally with a serrated knife (mom had me use a piece of floss which we wrapped around the cake and then just slowly tighten until the cake was cut in half). Place one cut layer on a cake stand and top with one-third of the filling; Repeat with 2 more cake layers. Place last layer on top cut side down. Refrigerate for 20 minutes.
Frosting: In a large bowl, with mixer on high beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over cake. Place cookie crumbs on the sides of the cake to cover.