Cookie Bluff Cake

1 container of Cookie Bluff cookie dough Signature Chocolate flavor
Your favorite vanilla cake recipe (for about 8-10 servings)
1 ½ cups (375 ml) semi-salted butter, 3 cups (750 ml) icing sugar at room temperature
¼ cup (60 ml) cocoa powder, sifted

Shape the Cookie Bluff Signature Chocolate cookie dough into small balls of about 2 tbsp (30 ml). Place on a plate and refrigerate.
Butter and flour two cake pans of your choice. (In my case, I used two 5” molds.) Set aside.
Prepare your favorite vanilla cake recipe.
In the first cake pan, pour about 1⁄4 of the batter. Then evenly add 1⁄2 the small balls of cookie dough.
Cover with a little cake batter until the pan is 3⁄4 full.
Repeat these last two steps in the other cake pan.
Bake according to the directions in the vanilla cake recipe.

In a large bowl, cream the butter with an electric mixer. It may take between 5 and 10 minutes.
Gradually beat in icing sugar until you get a smooth and fluffy frosting. If you find it a bit too compact, add 1 to 2 tbsp (15-30 ml) of milk and whisk.
Put 1⁄4 cup (60 ml * 2) frosting each, in two bowls.
In one of the bowls, put 2 tbsp (10 ml) cocoa powder and mix. This blend will be used as a pale color.
In the other bowl containing 1⁄4 cup of frosting, pour in the rest of the cocoa powder and mix.
This will be used as a dark color for the gradient.

In a large bowl, cream the butter with an electric mixer. It may take between 5 and 10 minutes.
Gradually beat in the icing sugar and cocoa powder until you get a smooth and fluffy frosting. If you find it a bit too compact, add 1 to 2 tbsp (15-30 ml) of milk and whisk.

When the cakes are completely cool, remove their top to get a straight cake.
On a cake plate, place the first cake and frost it with a thin layer of white frosting.
Place the other cake and repeat the previous step.
Let the cake rest in the refrigerator for at least 15 minutes before continuing to frost it.
When the frosting is set, distribute the dark brown frosting in a thick layer at the bottom of the cake. The frosting layer doesn’t need to be smooth at this point.
Repeat the same process for the light brown frosting while applying it over the previous layer.
Complete with the rest of the white frosting.
Using a long spatula, remove excess frosting by working the length of the cake at the same time.

When the cakes are completely cool, remove their top to get a straight cake.
On a cake plate, place the first cake and frost it with a thin layer of white frosting.
Place the other cake over it and repeat the previous step.
Let the cake rest in the refrigerator for at least 15 minutes before continuing to frost it.
Cover the cake with the remaining frosting.