HALF VANILLA HALF CHOCOLATE CAKE RECIPES

Steps:

• Pre heat the oven to 180c/160c fan/gas mark 4 and grease two round cake tins.
• Mix together the flour, baking powder and sugar in a large bowl. Add the eggs, butter, vanilla extract and milk and combine.
• Separate the mixture into two bowls, in one of the bowls add the cocoa powder and blend, if you've added enough milk to the mixture initially the cocoa should blend perfectly to a smooth consistency.
• Pour each mixture into the tins so you'll have a tasty chocolate layer in one and a tasty vanilla layer in the other. Bake for 20 minutes or until a skewer comes out clean then leave to cool in the tins for 10 minutes before removing and cooling the cake.
• Whilst the cake halves are cooling make your buttercream, mix the butter with half of the icing to a creamy mixture, then add the rest of the icing sugar and mix. Meanwhile melt the white chocolate, then add this into the buttercream and beat, if you want to add a bit of colour to your buttercream at this point add some food colouring and mix.
• Place the bottom half of your cake onto a plate and spread half of the buttercream on top, place the other cake half on top and spread the remaining buttercream on top and if desired on the sides.

Steps:

• In a large mixing bowl, cream together butter and sugar until light and fluffy.
• Add egg, vanilla extract, sour cream and mix until smooth.
• Add flour, baking powder, baking soda and mix until just combined. Please note the batter will be VERY thick. 
• Scoop out portions of the batter and drop them as mounds on a cookie tray, lined with parchment paper. Use multiple cookie trays and leave a lot of space between each cookie (about 4-5 inches) because they will expand substantially during baking. 
• Bake at 350 degrees F for about 15-18 minutes or until edges are slightly firm and golden brown.
• Allow cookies to cool down completely in the cookie trays. 
• While they are cooling, prepare the icing by mixing together powdered sugar, milk, vanilla extract in a mixing bowl until smooth. 
• Transfer half the icing in another bowl and add cocoa powder and mix until smooth. Add a little more milk, if necessary. 
• Once the cookies have cooled down completely, spread vanilla icing on only half portion of the cookies flat sides (Not the dome sides). Place them on a baking tray, lined with wax paper.
• Chill cookies in the fridge for 15-20 minutes or until the icing sets. 
• Then, remove from fridge and spread chocolate icing on the remaining half portion of the cookies. Place them on the lined baking tray again.
• Chill cookies in the fridge for 30 minutes or until the icing has completely set. Enjoy! Note: Another non-traditional method of icing these cookies is to dip each cookie halfway in white icing first. Then, chill to let it set. After that, dip the remaining half in chocolate icing and let it set again. This way, both sides (the dome and flat side) of the cookie get iced and it's also not as messy as the original method.