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1
Heat oven to 350.
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2
Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour; shake out any excess.
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3
Cake: In a medium-size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside.
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4
In a large bowl, with mixer on medium speed, beat butter, sugar, and vanilla for 3 minutes or until light and fluffy.
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5
Add eggs, one at a time, beating well after each addition.
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6
On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute.
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7
Divide batter evenly between prepared pans.
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8
Bake at 350 for about 36 minutes or until toothpick inserted in centers comes out clean.
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9
Cool cakes in pans on wire racks for 10 minutes.
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10
Turn cakes out onto racks; let cool completely.
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11
Filling: In a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth.
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12
Gradually add confectioners' sugar, then milk.
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13
Beat for 2 minutes or until light and fluffy.
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14
When layers have cooled, trim off any crowned cake from the tops and discard.
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15
Cut each layer in half horizontally with a serrated knife.
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16
Place one cut layer on a cake stand and top with one-third of filling; spread evenly over top.
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17
Repeat with 2 more cake layers.
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18
Place last layer on top, cut side down.
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19
Refrigerate for 20 minutes or until filling is set.
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20
Frosting: In a large bowl, with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form.
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21
Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top.
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22
Place chopped cookies in a large bowl and carefully hold cake stand over bowl.
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23
With cupped hands, gently press cookie crumbs onto the sides of cake to cover.
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24
Brush excess crumbs off stand before serving.
