GOLDEN OREO CAKE

Preheat oven to 325°F.
Sift the flours, sugar, baking powder, baking soda, and salt into the bowl of a stand mixer.
With mixer on low speed add butter, 2 T at a time. Mix until it resembles coarse sand, about 1 minute.
In a large liquid measuring cup combine the eggs, milk, vegetable oil, and vanilla. Whisk to combine.
With the mixer on low, pour the liquid ingredients into the stand mixer. Mix on medium speed for 1 1/2 to 2 minutes. Scrape the sides of the bowl and add the sour cream. Mix on medium speed for 20-30 more seconds. Gently run a butter knife through the batter to break up any large air bubbles.
Pour into cake pans, directly on top of the par-baked oreo crust. Bake for 30-36 mins or until done and toothpick inserted in center comes out with a few moist crumbs but no batter.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before turning them out on a wire rack to cool completely. If making in advance, wrap cake layers in plastic wrap and store in the freezer for up to 2 weeks until ready to use.