OREO Black Magic Cake

Heat oven to 350°F.

Brush 1 Tbsp. butter evenly onto bottoms and up sides of 2 (9-inch) round pans. Cover bottoms of pans with parchment, then brush 1 Tbsp. of the remaining butter evenly onto parchment rounds.

Add 1 Tbsp. cocoa powder to each prepared pan; gently shake pan to evenly coat bottom of pan with cocoa powder, then tap bottom of inverted pan to remove excess cocoa powder.

Split regular OREO Cookies in half, leaving creme on one half of each cookie. Reserve creme-topped cookie halves for later use. Finely crush remaining cookie halves.

Combine flour, salt, baking soda, baking powder and 1/2 cup cookie crumbs. Add coffee to 1 cup of the remaining cocoa powder in small bowl; stir until dissolved.

Beat granulated sugar and oil in large bowl with mixer until blended. Add eggs; beat 2 to 3 min. or until light and fluffy. Blend in sour cream and 1 tsp. vanilla. Gradually beat in coffee mixture. Add flour mixture; beat just until blended.

Pour batter evenly into prepared pans.

Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Invert cakes onto wire racks; remove and discard parchment. Turn cakes over; cool completely.

Combine powdered sugar and remaining cocoa powder. Beat remaining butter in large bowl with mixer until light and fluffy. Add powdered sugar mixture and remaining vanilla; mix well. Gradually beat in milk.

Reserve 1/2 cup frosting for later use. Fill and frost stacked cake layers with remaining frosting.

Split Mini OREO Cookies in half, leaving creme on one half of each cookie.

Press large and small creme-topped cookie halves, creme sides up, into frosting around side of cake. Top each large cookie half with 1 of the plain mini cookie halves, securing pieces together with some of the reserved frosting. Add small dab of the remaining reserved frosting to center of each small cookie.

Sprinkle remaining cookie crumbs onto plate around bottom edge of cake.