Tall Order - Sweet ReciPEAs
"Visually stunning four layer cake featuring two rich chocolate layers, two peppermint chip layers, all covered in Buttermint White Chocolate Buttercream...."
INGREDIENTS
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Chocolate Cake:
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2 1/2 cups granulated sugar
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1/2 cup vegetable oil
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2 eggs + 1 egg yolk
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1 tsp. vanilla extract (I used Rodelle)
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2 1/2 cups all-purpose flour, sifted
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1 cup Rodelle Gourmet Baking Cocoa Powder, Dutch Processed
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2 tsp. baking powder
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1/2 tsp. baking soda
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1 tsp. salt
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1 1/2 cups whole milk
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1 cup hot water
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Peppermint Chip White Cake:
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5 large egg whites
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3/4 cup whole milk
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2 3/4 cups cake flour
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1 1/4 cups granulated sugar
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1 TBSP baking powder
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1/2 tsp. salt
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3/4 cup unsalted butter, at room temperature
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1 tsp. vanilla extract (I used Rodelle)
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6 oz. peppermint crunch chips, melted and slightly cool
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Buttermint White Chocolate Buttercream:
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1 cup (about 9) egg whites
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2 cups granulated sugar
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3 cups unsalted butter, cubed and at room temperature
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2 tsp. peppermint extract
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1/4 tsp. salt
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10 oz. white chocolate melted and cooled slightly
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