Chocolate Sandwich Cookie Cake

I was one of the winners at the St. Paddy's Day Blog Crawl at cuisinekathleen.com/!!  Being the generous hostess that she is, Kathleen had so many wonderful gifts to share.  I won this wonderful Williams-Sonoma cake pan, which has a really good chocolate cake recipe on the back.  They also have a frosting recipe, but the cake was just screaming for me to make  a Whoopie Pie
filling instead!!

Thanks, Kathleen, for this wonderful gift! I made this for our one DIL's birthday and everyone loved it!!



For the Cake:

1/2 cup cocoa powder,  plus more for dusting the pans
7 oz. bittersweet chocolate, broken into pieces
14 T. unsalted butter, cut into cubes
1 cup flour
1 t. baking powder
3/4 t. salt
1 & 3/4 cups sugar
4 eggs
1 3/4 t. vanilla

Have all the ingredients at room temperature.

Preheat oven to 350 degrees.  Using a small pastry brush, grease the 2 sandwich pans  with shortening or softened butter (I used a cooking spray and really sprayed well!!), making sure to get in all the crevices.  Dust thoroughly with cocoa powder and tap out excess.

Put the chocolate and butter in a heatproof bowl and microwave until melted, stirring once, about 1 1/2 minutes.  Let the chocolate mixture cool slightly.

In a bowl, whisk together the flour, 1/2 cup cocoa powder, baking powder and salt.  Set aside.

In a large bowl, whisk together the sugar, eggs and vanilla until well combines, Add the chocolate mixture and whisk until incorporated.  Whisk in the flour mixture until combined.

Divide the batter between the prepared pans and spread evenly.  Gently tap the pans on the counter.  Bake until the tops of the cakes are shiny and a toothpick inserted comes out clean, about 35 minutes.

Transfer the cakes to a wire rack and let cool for 15 minutes, then invert the cakes onto a cutting board.

Make the frosting (filling): (recipe is from Cranberry Island Kitchens)

(I'm giving you the full recipe, but I only made half of this)

2 sticks unsalted butter, at room temperature
2 cups powdered sugar
1 (7 1/2 oz.) jar Marshmallow Fluff
2 t. vanilla

With the paddle attachment on the electric mixer, beat the butter and powdered sugar together until pale and fluffy, about 3 minutes.  Add the Marshmallow Fluff and vanilla and beat until fluffy.
Spread on top of one cake and top with the other.

Kathleen suggested using ice cream between the layers as another option!

My hubby and I went to a Bed & Breakfast in Wimberley, TX, about 12 years ago and meals were served on this china.  Being the dish lover that I am, and being as discreet as I possibly could, I peeked at the pattern name.  I found out it was Mikasa Berry Delight and I quickly went to the nearest Mikasa store and found these beloved dishes.  They are from their Ultima + line and go from freezer to oven and are microwave safe and dishwasher proof and are chip resistant.  I ADORE these dishes and especially love the salad plates.  Aren't they pretty with the strawberries and blueberries?

Won't you share some cake & cup of tea with me?

I am sharing this with:
Mix It Up Monday!                                                                
On the Menu Monday
Tea Time Tuesday at Rose Chintz Cottage
Your Cozy Home Party
Crazy Sweet Tuesday
Tasty Tuesday
Rock 'n Share Party
The Bunny Hop
Let's Dish!
Tablescape Thursday
Full Plate Thursday
Foodie Friday
Weekend Potluck                                                           
Sweets for Saturday
Link 'n Greet Party                                            
Seasonal Sundays