Preheat oven to 350 degrees and spray three 9 inch round cake pans with pam baking spray, set aside.
2
Using a hand mixer and a large mixing bowl, beat all cake ingredients together until fully combined.
3
Divide batter between the two baking pans and bake in the preheated oven for 25-35 minutes or until a toothpick comes out clean in the center.
Allow cooling completely on the counter.
4
Once cooled, remove cakes from the cake pan and cut the domes off.
Frosting Directions
5
Using a standing mixer, combine the butter, powdered sugar, heavy whipping cream, peanut butter, and vanilla and mix on medium speed until smooth and creamy.
Build cake directions:
6
Place the first cake layer onto a serving plate.
Scoop 1 C of frosting onto the first layer and smooth out evenly.
7
Place the second layer of cake onto the first layer of frosting.
Place another scoop of frosting onto the second layer of cake and smooth it evenly.
Repeat steps with remaining cake layers.
8
Once all layers have been frosted, frost the entire cake.
Scoop remaining frosting into a piping bag and set aside.
Chocolate ganache directions
9
Using a small pot, heat up the heavy whipping cream until steaming.
While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl.
10
Once the heavy whipping cream is heated, pour over the chocolate chips.
Allow sitting for 1 minute before whisking until smooth.
Pour ganache into the squeeze bottle.
Decorating directions
11
Chop up about half of the tagalong cookies.
Using the squeeze bottle, to create a drizzle effect around the top of the cake, squeeze some ganache over the side allow the chocolate ganache to drip down.
12
Pour ganache onto the center of the top of the cake and smooth evenly to coat the top.
Sprinkle the tagalong cookies around the edge of the cake.
13
Allow sitting for 10 minutes to allow the ganache to harden.
Cut into slices and grab a large glass of milk!
Ingredients
Cake Ingredients
2boxes of milk chocolate cake mix
2 ½cupswhole milk
2cupsunsalted sweet cream butter, softened
6large eggs
Peanut Butter Frosting Ingredients
2cupsunsalted sweet cream butter
3cupspowder sugar
4tbspheavy whipping cream
½cuppeanut butter
1tspvanilla
1disposable piping bag with star tip
1 or 2 boxes of Tagalong Cookies
Chocolate Ganache Ingredients:
1cupsemi sweet chocolate chips
½cupheavy whipping cream
1large squeeze bottle
Directions
1
Preheat oven to 350 degrees and spray three 9 inch round cake pans with pam baking spray, set aside.
2
Using a hand mixer and a large mixing bowl, beat all cake ingredients together until fully combined.
3
Divide batter between the two baking pans and bake in the preheated oven for 25-35 minutes or until a toothpick comes out clean in the center.
Allow cooling completely on the counter.
4
Once cooled, remove cakes from the cake pan and cut the domes off.
Frosting Directions
5
Using a standing mixer, combine the butter, powdered sugar, heavy whipping cream, peanut butter, and vanilla and mix on medium speed until smooth and creamy.
Build cake directions:
6
Place the first cake layer onto a serving plate.
Scoop 1 C of frosting onto the first layer and smooth out evenly.
7
Place the second layer of cake onto the first layer of frosting.
Place another scoop of frosting onto the second layer of cake and smooth it evenly.
Repeat steps with remaining cake layers.
8
Once all layers have been frosted, frost the entire cake.
Scoop remaining frosting into a piping bag and set aside.
Chocolate ganache directions
9
Using a small pot, heat up the heavy whipping cream until steaming.
While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl.
10
Once the heavy whipping cream is heated, pour over the chocolate chips.
Allow sitting for 1 minute before whisking until smooth.
Pour ganache into the squeeze bottle.
Decorating directions
11
Chop up about half of the tagalong cookies.
Using the squeeze bottle, to create a drizzle effect around the top of the cake, squeeze some ganache over the side allow the chocolate ganache to drip down.
12
Pour ganache onto the center of the top of the cake and smooth evenly to coat the top.
Sprinkle the tagalong cookies around the edge of the cake.
13
Allow sitting for 10 minutes to allow the ganache to harden.
Cut into slices and grab a large glass of milk!
