Triple Layer Tuxedo Cake
Preheat oven to 350℉. Grease and flour three-8-inch round pans and line with parchment paper cut into 8” rounds.
Cream Cheese Mixture
• 2 (8 ounces) packages cream cheese, softened
• 2 large eggs, room temperature
• 2/3 cup Pioneer granulated sugar
• ½ teaspoon salt
• 2 cups mini semisweet chocolate chips
Cream together the cream cheese and sugar. Add eggs one at a time, mixing well after each egg, mix in salt. Stir in chocolate chips
• 3 cups flour
• ½ cup Dutch cocoa
• 2 teaspoons baking soda
• 2 cups Pioneer granulated sugar
• 1 teaspoon salt
• 1 cup vegetable oil
• 2 teaspoons white vinegar
• 2 teaspoons vanilla
• 2 cups water
In a large bowl whisk together the dry ingredients. Add remaining ingredients and mix well until everything is incorporated. Pour the cake batter into the 3 cake pans, dividing evenly. Drop spoonsful of the cream cheese mixture on top of the cake batter dividing evenly between the 3 pans. Push down the cream cheese mixture slightly into the cake batter. Bake 35-40 minutes until a toothpick comes out clean. Cool and remove from pans.
• ½ cup unsalted butter
• ½ cup Crisco
• 1/8 teaspoon salt
• 4 cups Pioneer powdered sugar
• 1/3 cup heavy whipping cream
• ½ teaspoon vanilla
• ½ teaspoon butter flavoring
• ¼ teaspoon almond extract
Whip butter, Crisco, and salt until creamy at least 3 minutes. Add the rest of the ingredients and whip until light and fluffy.
• ½ cup heavy cream
• 1 Tablespoon butter
• 1 Tablespoon Pioneer granulated sugar
• 6 ounces chocolate chips
Heat cream, butter, and sugar. Bring to a boil. Pour over chocolate chips. Let sit for 5 minutes and then stir until melted. Cool slightly.
Trim Cakes if they are not flat. Fill with frosting between layers and frost top and sides. Pour chocolate ganache over top and let it drip down the sides of cake.
Colleen Gawrylowicz, Caro MI