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Chocolate Pudding Cake with Cookie Dough Frosting

1 box Devil’s Food Cake Mix (plus ingredients on back of box)
Chocolate pudding mix (dry)
For the cookie dough frosting:
1/2 cup butter, softened
3/4 cup brown sugar
1 tsp vanilla
1 1/4 cup flour
1/4 tsp salt
4-6 tbsp milk
1 cup chocolate chips (mini or regular)
For the chocolate buttercream:
2 3/4 cups icing sugar
6 tbsp unsweetened cocoa powder
6 tbsp butter, softened
5 tbsp milk
1 tsp vanilla

Preheat oven to 350 degrees F and grease two round 8 inch cake pans. Set aside.
In a large bowl, sift together the dry cake mix and the pudding mix. Add the wet ingredients and beat until well mixed.
Bake 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean. Set aside and let cool completely.
For the cookie dough frosting:
In the meantime, cream butter and sugar together in a bowl. Add vanilla and mix well. Next, add flour to the mixture, and then milk, being sure to scrape down the sides of the bowl. Fold in chocolate chips. Scoop onto one cake round, sandwiching the cookie dough frosting in between two cake rounds.
For the chocolate buttercream:
Sift icing sugar and cocoa powder in a separate bowl and set aside.
In another bowl, cream butter until smooth, and then slowly add the dry mixture, adding in a tablespoon of milk in between, until the mixture is at the desired consistency. Add vanilla and then mix well.
Add a thin coat of frosting to the cake )crumb coat) and refrigerate for 30 minutes. Once the frosting has set, frosting with remaining frosting and decorate accordingly. Store in airtight container in the fridge.