Chocolate Cake

I love this chocolate cake recipe. It never fails. I first made it when I found a recipe for Oreo cake. I made the Oreo cake for Tony's birthday a few years ago. I saved the recipe for the chocolate cake - it really is the best recipe I found. For the pumpkin cake below I used the filling recipe. It really is just a cream cheese frosting. I get so many compliments every time I make this cake.

Oreo Cake (use cake recipe and filling recipe for regular choclate cake)

Prep Time: 20 mins
Total Time: 1 hr 16 mins
Servings: 16 servings

Ingredients
Cake:

1-3/4 cups all-purpose flour

2/3 cup Dutch-process cocoa powder

1-1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
1-1/2 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
1-1/4 cups buttermilk

Filling:
4 ounces cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

1 box (16 ounces) confectioner's sugar
3 to 4 tablespoons milk

Frosting:
1-1/2 cups heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
3 cups crushed Oreos

Directions

1. Heat oven to 350 degrees F. Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour; shake out any excess flour.

2. Cake: In a medium-size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside.

3. 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 addition.

4. On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute. Divide batter evenly between prepared pans. Bake at 350 degrees F for about 36 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool completely.

5. Filling: In a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth. Gradually add confectioners' sugar, then milk. Beat for 2 minutes or until light and fluffy.

6. When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake stand and top with one-third of filling; spread evenly over top. Repeat with 2 more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes or until filling is set.

7. 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, using the back of a spoon to make swirls and peaks on top. Place chopped cookies in a large bowl and carefully hold cake stand over bowl. With cupped hands, gently press cookie crumbs onto the sides of the cake to cover. Brush excess crumbs off stand before serving.