Cake Instructions

• Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round baking pans thoroughly.
• In a medium bowl, whisk together 2 cups of all-purpose flour and 1 tablespoon of baking powder.
• In a large mixing bowl, beat ½ cup of room temperature unsalted butter with 1 ½ cups granulated sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition, then stir in 2 teaspoons of vanilla extract.
• Gradually add the dry mixture alternately with 1 cup of whole milk, starting and ending with the flour mixture.
• Gently fold in 1 cup of crushed chocolate sandwich cookies.
• Divide the batter evenly between prepared pans and smooth the tops. Bake for 35 to 40 minutes.
• Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
• Beat 8 ounces of softened cream cheese until smooth, gradually adding powdered sugar to taste until creamy.
• Frost the top of one cooled cake layer, place the second layer on top, and frost the top and sides.