When Chefanie isn't nibbling on cake crumbs, she is inhaling cookies. This cake is the best of both! Sure to please indecisive cake & cookie lovers for ever. 

RECIPE

Vanilla Bean Cake with Chocolate Chips

• Pam
• 2 cups flour
• 1 t baking powder
• 3/4 t baking soda
• 2 t salt
• 1 stick butter 
• 1 cup sugar
• 2 t vanilla extract
• 2 eggs
• 1 cup buttermilk
• I cup of mini chocolate chips

Cookie Dough Filling

• ½ cup butter, softened
• 1 cup brown sugar
• ¼ cup sugar
• 3 T whole milk
• 2 t vanilla extract
• 1 ¾ cups flour
• ½ t salt
• 1 cup mini chocolate chips

Chocolate Frosting:

• 15 oz semisweet or bittersweet chocolate, chopped
• 2 1/4 cups of sour cream, room temp
• 1/2 cup light corn syrup
• 1/4 cup powdered sugar
• 3/4 teaspoon vanilla extract

Directions:

• Preheat oven to 350
• Prepare two 6-inch cake pans by spraying with Pam.
• In a medium bowl, mix flour, baking power, baking soda, and salt. Set aside.
• Using a hand-held or stand mixer, beat butter and sugar on medium until fluffy. Then beat in vanilla.
• Beat in eggs one at a time. 
• Gently beat in buttermilk until just combined. 
• Slowly add flour mixture until completely smooth. 
• Lastly, fold in the chocolate chips into the cake batter. 
• Pour batter into prepared pans and bake for 50 minutes or until a cake tester comes out clean.

While cakes are in the oven:

• For the cookie dough filling:
  • Line the bottom of another 6-inch pan with parchment paper. 
  • Using a mixer, beat butter and brown sugar together on medium until fluffy. Then add the vanilla and whole milk.
  • With the mixer on low speed, add flour, salt and chocolate chips. 
  • Pat dough down evenly on the 6-inch cake pan and refrigerate until ready to assemble cake.

• For the Chocolate Frosting:
  • Begin frosting by melting the chocolate in a bain marie, stir it until melted.
  • Remove from the heat and let cool.
  • Whisk the sour cream, corn syrup and vanilla extract until combined. Slowly add the chocolate until the mixture is uniform.
  • Taste, if needed, add more corn syrup one tablespoon at a time until it reaches the desired level of sweetness.
  • Let it cool at room temp or in refrigerator until it reaches spreadable consistency (around 30 minutes).

• After removing cakes from the oven, allow the cakes to cool for 15 minutes and then remove from pans.  
• To assemble the cake, use a serrated knife to cut off bumps on the cake to make layers flat. 
• Stack a layer of cake, the cookie dough filling, and then top of with another layer of cake with chocolate frosting in between each layer! 
• Spread chocolate frosting on the top & sides of the cake. 
• Apply #ChefanieSheet & enjoy!