Tagalong Cake
Prep time: 
Cook time: 
Total time: 
Yield: 1 Three-Layer Cake
 
Ingredients
  • For the cake:

  • 1 cup butter, softened
  • 2½ cups sugar
  • 4 eggs
  • 1 cup cocoa powder
  • 2 cups hot water
  • 2¾ cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 boxes Tagalong cookies

  • For the buttercream:

  • 1 cup butter, softened
  • ½ cup shortening
  • ¾ cup smooth peanut butter
  • 5 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

  • For the ganache:

  • 1 cup semi sweet chocolate chips
  • ½ cup heavy cream
Directions
  1. Preheat the oven to 350 degrees F.
  2. Butter and flour three 8-inch round cake pans and line bottoms with parchment.
  3. Cream together the butter and sugar. Add in the eggs, 1 at a time, mixing well after each.
  4. Whisk together the cocoa powder and hot water.
  5. Whisk together the flour, baking soda, baking powder and salt.
  6. Add ⅓ of the dry mixture into the creamed butter/sugar mixture. Mix. Add in ½ of the warm cocoa/water mixture. Mix again. Repeat till all the flour and cocoa are combined.
  7. Divide batter evenly among the cake pans. Bake for 40 to 50 minutes till a toothpick inserted comes out clean.
  8. For the buttercream: Cream together the butter, shortening, and peanut butter. Gradually add in the powdered sugar. Add in the milk and vanilla. Mix till combined.
  9. To assemble: Roughly chop 1 box of Tagalong cookies. Starting with the first layer of cake, spread about ¼ cup of frosting across the top. Sprinkle ⅓ of the chopped cookies in the middle of the layer, leaving a ½ inch border around the edge. Top with the next layer of cake and repeat this process 1 more time, then top with last layer of cake. Cover the whole cake with the peanut butter frosting. Chill for at least 2 hours.
  10. After the cake has chilled, make the ganache. Heat the heavy cream to just before boiling point.
  11. Pour over the chocolate chips. Let sit for a couple of minutes and whisk smooth. Let cool slightly. Pour warm ganache over the top of the chilled cake and let drip down the sides. Use a spoon to help it flow over the edge. Top the cake with more chopped tagalongs in the center.
Recipe by Studio DIY at https://studiodiy.com/2016/03/07/girl-scout-cookie-cakes/