Preheat oven to 350°F. Grease and flour 2 9” round cake pans; set aside.

In the bowl of a countertop mixer, cream together the butter, sugar, brown sugar, baking soda, baking powder, salt, and vanilla until light and fluffy (~4-5 minutes on medium speed).

Meanwhile, sift together the flour and cocoa powder in a medium bowl. Separately, whisk together the milk and sour cream.

Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. Add 1/3 of the flour mixture to the bowl followed by ½ of the milk mixture; beat well. Repeat with another 1/3 of the flour and the remainder of the milk; beat well. Finish by adding the remaining flour along with the finely chopped chocolate; beat well. (Tip: Don’t forget to scrape down the sides and bottom of the mixing bowl.)

Divide the batter evenly between the two greased cake pans. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow cakes to cool before frosting.

Using a heavy saucepan, melt the butter over medium heat. Stir in the brown sugar and increase heat to medium-high. Stir mixture constantly until it begins to boil, and then reduce heat to low.

Cook over low heat for 2 minutes and then stir in the milk.

Return mixture to a boil over medium-high heat. Once it begins to boil, remove pan from the heat and allow it to cool until warm.

Stir in the vanilla and ½ cup of powdered sugar at a time until you reach the desired consistency. (If necessary, add a bit more milk.)

Place one layer of cooled cake on a large platter. Frost the top of the cake with the Caramel Frosting, reserving about ¾ cup of the frosting for garnishing the top of the cake.

Place the second layer of cake on top of the first.

Pour the warm Chocolate Glaze evenly around the outer edge of the cake, allowing it to fill top of the cake and run down the edges. If necessary, use a small offset spatula to help evenly distribute the glaze.

Using a piping bag fitted with a large star tip, pipe 8 large stars evenly around the top edge of the cake.

Place an unwrapped Milky Way Simply Caramel Bite in the center of each star.