Baking this cake is like inviting a piece of home into your kitchen. Follow these steps, and remember to savor each moment, just as Mama Lou taught me.

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. Gradually stir in boiling water until the batter is smooth and thin. This step always reminds me of how Mama Lou would say, “Patience brings perfection.”
5. Fold in 1 cup of crushed chocolate sandwich cookies.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. For the frosting, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
10. Gently fold in 1 cup of crushed chocolate sandwich cookies into the whipped cream.
11. Frost the cooled cakes, layering and spreading the cookies and cream frosting generously between and on top of the cakes.