I'm making a chocolate birthday cake tomorrow and plan to use the linked recipe

Most 2-layer 9" match the 13x9, so a 3-layer 9" would be better in the bigger pan.

Just a guess though...haven't made this cake before.

Did you want a "large" looking cake? Because it would be much sinmpler to just cut the big cake into two pieces and put filling between those. Easier to manage.

But if you do want to split the big cake horizontally, remove from pan and put it on a cookie sheet in the freezer first, That makes it easier to manipulate.

 
This uses cream, but it was darn good...Oreo Cookie filling from Whimsical Bakehouse.

She simply whipped heavy cream and folded in chopped oreos, but I added a tub of whipped Philadelphia cream cheese to give a bit of tang and more structure.

Used it between and on top of a layered chocolate cake.

2 C heavy cream
1/4 C sifted powdered sugar
1 tsp vanilla
1 tub of whipped Philadelphia cream cheese
1/2 package Oreo cookies, chopped (you can pick any flavor...I went with the basic. I kept thinking the peanut version would be good, but the cake was a housewarming gift and I wasn't sure she liked peanut butter)

I used my KA whisk to beat the heavy cream, then changed bowls and mixed the cream cheese with the sugar and vanilla. Then I hand-folded in the heavy cream (didn't want to make butter).

After spreading, I refrigerated to firm it up a bit, then poured a runny chocolate ganache over the top. It wasn't smooth because the oreo filling is lumpy.

My other favorite is raspberry jam thinned with Chamboud mixed with chocolate buttercream I buy from a bakery.

 
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