Chocolate Cake

• Heat oven to 350°F.
• Grease cake pans with butter or spray (no need for flour with this recipe). Line the bottom of the pan with a parchment paper and lightly grease the paper.
• In the bowl of a stand mixer, whisk together all dry ingredients.
• On low-speed, add the oil and yogurt, mix to combine.
• Slowly add water, vinegar, and vanilla.
• Add the eggs one at a time. Increase to medium speed and beat mixture until completely combined about two minutes, scraping the sides of the bowl occasionally.
• Divide evenly among pans.
• Bake for the recommended time for the pan size you are using (see chart above). Cakes are done when the center springs back when lightly touched. You can also test your cakes by inserting a tooth pick in the center.
• Let the cakes cool in their pans for about 20 minutes before removing them. Place on a wire rack to completely cool.

Peanut Butter Frosting

• Cream together peanut butter, butter and powdered sugar using the paddle attachment of a stand mixer.
• Add salt and vanilla.
• Slowly add whipping cream.
• Mix on medium-high speed for 3 – 4 minutes or until frosting is light a fluffy.
• Assemble
• Level the cakes with a sharp knife and cut into more layers if desired (I cut each layer in half to create four).
• Place a small dollop of frosting on the center of a cake round or plate (this will prevent the cake from sliding).
• Place first layer on cake, spread with an even coat of frosting. Sprinkle evenly with chopped Reese’s cups. Add next layer and repeat.
• Frost the top and sides of the cake. Allow frosting to set up for several hours before adding the ganache.

Ganache Topping

• Place chocolate chips in a medium-sized mixing bowl.
• Heat cream just to the point of boiling either on the stove or in the microwave. Pour hot cream over chips and allow to stand for several minutes. Using a whisk slowly stir cream and chips. The heat of the cream will melt the chips.
• Mix until completely smooth.
• Add espresso powder and mix well.
• Allow to stand. Ganache will thicken as it cools.

Finishing Touches

• Let the ganache cool until it starts to thicken but still pour-able. Pour on to center of cake. Using a small spatula spread the ganache evenly towards the edges of the cake allowing some to flow down.
• Add more chopped peanut butter cups on top and drizzle with ganache.
• Allow cake to set up several hours before cutting.
• Keep uneaten cake in the refrigerator.

Cake

• Position a rack in the middle of the oven and heat to 350° F. Butter two 8″ round cake pans and line the bottom with parchment paper. (trace around the outside of the pan with a pencil).
• Combine the flour, baking powder, and salt in a bowl, sift together by mixing with a whisk.
• Cream together the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla.
• Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.
• Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition.
• Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
• Pour the batter into two mixing bowl dividing it evenly.
• Add 6 – 8 drops of peppermint oil to one half, and 5 – 6 drops of red gel paste to the other.
• Using a quarter cup scoop for each half of the batter, place a scoop of the white batter in the center of each pan. Drop a scoop of the red into the center of the white batter. Alternate between the two colors dropping the batter into the center of the last color until all the batter is gone. Don’t worry if it is not exact. Lightly tap the pans on the counter to help the batter even out.
• Bake the layers for about 30 to 35 minutes, until they are well risen and firm and a toothpick inserted in the center emerges clean.
• Cool the layers in the pans on racks for 5 minutes, then turn out onto racks to completely cool.

Ganache Frosting

• Place chocolate pieces in a mixing bowl.
• Heat the cream in a sauce pan until it just begins to boil. Pour hot cream over chocolate and slowly mix (the heat from the cream will melt the chocolate). When the mixture becomes smooth and creamy add the butter and mix well.
• Set aside and allow to cool to room temperature.
• When the chocolate mixture is room temperature place it in the bowl of a stand mixer fitted with a whisk attachment. On low-speed add the confectioners’ sugar a little at a time. Add the meringue powder. Increase the speed of the mixer to high, and whip for 5 to 8 minutes, or until stiff peaks form (Frosting will double in volume and take on a silky appearance).

Assemble

• Level the tops of the cakes if needed with a sharp knife by slicing off the “hump” in the center if need be. Spread a layer of frosting on top of both layers.
• Put a small dab of frosting on the center of your cake circle or plate (this will prevent sliding) and place the first layer over it. Turn the second layer over and place it frosting side down on top of the first to create a sandwich. Using a gentle twisting motion shift the top layer to make sure the two are evenly stacked and the top of the cake is level.
• Cover the top of the cake with a layer of frosting.
• Frost the sides of the cake. Once the entire cake is covered with an even layer, use the tip of your knife add peaks and swirls (Remember ganache frosting is chocolate and dries with a thin hard shell, so make sure to work in all the swirls you want before it sets, do not try to go back into the frosting with your knife once it is set up).
• Dust the top with some crushed candy canes. Arrange some canes to create a topper for your cake. Dust with CK Disco Dust or Edible Glitter for some added magic.

• Mix and bake the cake mix according to the instructions on the package. Allow the cake to cool for 15 minutes.
• Using the handle of a wooden spoon, poke holes evenly in the cake.
• Prepare the pudding mix according to instructions. When pudding first begins to set, pour over the top of cake. Use a spatula to spread the pudding into the holes and cover the cake evenly.
• Refrigerate cake until pudding is completely set.
• Place the cookies into a food processor and pulse into fine crumbs. Finish the cake by sprinkling the top with the Oreo cookie crumbs.
• Refrigerator until serving.

Cake

• Preheat the oven to 350°F. Prepare a 9″ x 2″ cake pan with a light coating of cooking spray (for a slightly thicker cake use an 8″ x 2″ pan). Place a circle of parchment paper in the bottom of the pan and spray again.
• Blend the sugar and eggs using a mixer until lightened, about 2 minutes. Mix in the oil, milk and vanilla until well combined and smooth.
• In a separate bowl, sift together the flour, baking powder and salt. Add the dry mixture to the liquid ingredients a third at a time. Mix on medium speed 1-2 minutes or until the batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing.
• Remove 2 cups of the vanilla batter and place in a separate bowl. Sift the cocoa powder over the batter, mixing well to combine.
• To create the zebra effect, Spoon about 3 tablespoons of vanilla batter into the center of the cake pan. Next, spoon 3 tablespoons of the chocolate batter into the center of the vanilla batter. (I use two small measuring cups of the same size) This causes the vanilla batter to spread out. Continue to alternate batters, in bulls-eye fashion until all batter is used. You will now have thin rings of each batter on the outer edges of the pan, thicker rings towards the center.
• Bake the cake on the center rack of the preheated oven for 35-45 minutes, or until the cake is lightly brown and a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to finish cooling.

Icing

• Sift together the powdered sugar and cocoa. Add a small amount of the Hershey’s syrup and mix. Add more of the syrup as needed, (mix well each time you add), until the mixture becomes smooth and has a “flow-able” consistency. (Whisking for about 1 minute will bring a shine to the icing)
• Serve
• A fresh brewed cup of coffee is the perfect companion for this striped wonder.

Cake

• Heat oven to 350° F. Grease and flour three 9″ cake pans.
• Cream butter and sugar in large bowl with a mixer. Add eggs one at a time, beating after each. Mix in peanut butter and vanilla.
• Sift together flour, baking soda, and salt.
• Alternately add flour mixture and buttermilk beating on low-speed until well blended.
• Divide batter into pans and bake for 25 – 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cake pans to cool 10 minutes before attempting to remove.
• Cool completely before frosting.

Frosting

• Heat milk in a 1½ quart heavy saucepan over moderate heat until hot. Whisk together yolks, flour, 1/3 cup confectioners sugar, and a pinch of salt in a bowl, then add hot milk in a stream, whisking.
• Transfer custard to saucepan and bring to a boil over moderate heat, whisking. Reduce heat and simmer, whisking, 2 minutes (mixture will be very thick), then transfer to a large bowl.
• Cover surface of custard with a buttered round of wax paper and cool completely, about 45 minutes.
• Add vanilla and remaining cup confectioners sugar to custard and beat at moderate speed until combined well, then increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth.
• Add chocolates and beat to a creamy consistency.