Cookies and Cream Chocolate Cake

Cake
2 Preheat oven to 350℉
3 Grease and flour 2- 8 inch layer cake pans
4 Blend flour, baking soda, baking powder, salt, and cocoa - set aside
5 Beat butter until creamy
6 Beat in sugar until light and fluffy
7 Add eggs one at a time
8 Mix in vanilla
9 Add 1/3 of the flour mixture and beat in quickly
10 Add 1/2 the buttermilk and beat until blended
11 Repeat ending with the last of the flour mixture
12 Spoon batter evenly into pans
13 Bake for 25 to 30 minutes
Filling
16 Crumble the cookies in chunks, not too big - set aside
17 Mix the confectioner's and the butter until the mixture is blended and crumbly
18 Add vanilla - beat well
19 Add about 2 tablespoons of the cream and beat
20 Beat in the cream, 2 tablespoons at a time until the mixture is creamy (you may need a bit more cream than 1/4 cup)
21 Stir in the cookies, reserving 1/2 cup of cookies for the top of the cake
Assembly
24 When cakes are done remove from oven and let stand for 10 minutes
25 Remove from pans and cool completely
26 Slice each cooled cake in half horizontally to make 4 layers total
27 Place one layer on a cake plate and cover with 1/3 of the filling
28 Press the next layer gently over the filling
29 Add 1/3 of the filling
30 Press the next layer gently over the filling
31 Add the last 1/3 of the filling and top with the last cake layer
32 Push 4 straws into the cake around the center to stabilize it and freeze for 30 minutes
33 Remove from freezer and smooth a thin layer of chocolate frosting over the cake
34 Freeze for 30 minutes
35 Remove from freezer and finish frosting the cake
36 Sprinkle reserved crumbs on top and refrigerate
37 Let stand 30 minutes at room temperature before serving
38 Remove straws before serving