Tagalong Cake

Rich moist chocolate cake with a creamy peanut butter cake, drizzled with chocolate ganache and topped with Tagalongs. 

RECIPE FEATURES

Budget Friendly – Cheaper than bakery cakes but just a delicious

Pantry Friendly –  only requires basic ingredients 

Special Event Ready –  Perfect for any birthday, event or just because

WHAT YOU’LL NEED

Chocolate Cake Mix – I used milk chocolate, but any kind will work

Unsalted butter – Salted would work as well 

Peanut butter – any brand, but creamy only.  Natural is okay also. 

Tagalong Cookies –  Store brands work just fine and are usually called Fudge Covered Peanut Butter Cookies

:Semi Sweet Chocolate Chips – milk chocolate or dark chocolate will also work.  Do not use white chocolate. 

Heavy whipping cream –  Use heavy cream or heavy whipping cream only. 

You will also need eggs, vanilla, milk, and  powdered sugar, 

STEP BY STEP INSTRUCTIONS

Step 1. Preheat oven to 350 degrees and spray three 9 inch round cake pans with pam baking spray, set aside Mix all cake ingredients together until they are fully blended. Divide batter between the three  baking pans and bake in the preheated oven for 25-35 minutes or until a toothpick comes out clean in the center Allow to cool completely on the counter.

Step 2. Once cooled, remove cakes from the cake pan and cut the domes off.  A serrated knife works best for removing the domes. 

Step 3. 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

Step 4. Place the first cake layer onto a serving plate Scoop 1 C of frosting onto the first layer and smooth out evenly. 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 evenly. Repeat steps with remaining cake layers. Once all layers have been frosted, frost the entire cake. Scoop remaining frosting into a piping bag and set aside

Step 5. 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. Once the heavy whipping cream is heated, pour over the chocolate chips. Allow to sit for 1 minute before whisking until smooth. Pour ganache into the squeeze bottle

Step 6.  Using the squeeze bottle, to create a drizzle effect around the top of the cake, squeeze some ganache over the side and allow the chocolate ganache to drip down. Pipe dollops of frosting around the top of the cake. Place a Tagalong cookie onto the top of the frosting dollops/ Place the cake in the fridge to harden. Cut into slices and grab a large glass of milk!

TIPS AND FAQS

Make sure that your butter is at room temperature.  You need your butter to be soft for best results.  Do not melt your butter. 

If you do not have a piping bag, you can use a ziploc bag and cut off the corner of the bag.  

IInstead of using a squeeze bottle you can use a storage bag but cut a very small in the corner of the bag. 

HOW LONG DOES IT KEEP?

You can store your cake for up to five  days covered on the counter away from heat sources.  I do not recommend storing your cake in the refrigerator as it can dry your cake out. 

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