Ingredients
- 1/2 cup vegetable oil
- 1 3/4 cup sugar
- 2 cup eggs
- 1 1/2 teaspoon vanilla
- 3 ounce dark chocolate (unsweetened)
- 2 cup flour
- 3/4 cup dark cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3/4 cup hot coffee
- 1/2 cup vegetable oil
- 1 3/4 cup sugar
- 2 cup eggs
- 1 1/2 teaspoon vanilla
- 3 ounce dark chocolate (unsweetened)
- 2 cup flour
- 3/4 cup dark cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3/4 cup hot coffee
- 1 8-ounce cream cheese (soft)
- 1 cup peanut butter
- 1 cup small box instant vanilla pudding
- 1/2 cup milk
- 1 quart heavy whipping cream
- 1/2 cup vegetable oil
- 1 3/4 cup sugar
- 2 cup eggs
- 1 1/2 teaspoon vanilla
- 3 ounce dark chocolate (unsweetened)
- 2 cup flour
- 3/4 cup dark cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3/4 cup hot coffee
- 1 8-ounce cream cheese (soft)
- 1 cup peanut butter
- 1 cup small box instant vanilla pudding
- 1/2 cup milk
- 1 quart heavy whipping cream
- 3 stick butter (soft)
- 1 stick 8-ounce cream cheese (soft)
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla
- 1/2 cup whipping cream
- 1/2 cup vegetable oil
- 1 3/4 cup sugar
- 2 cup eggs
- 1 1/2 teaspoon vanilla
- 3 ounce dark chocolate (unsweetened)
- 2 cup flour
- 3/4 cup dark cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3/4 cup hot coffee
- 1 8-ounce cream cheese (soft)
- 1 cup peanut butter
- 1 cup small box instant vanilla pudding
- 1/2 cup milk
- 1 quart heavy whipping cream
- 3 stick butter (soft)
- 1 stick 8-ounce cream cheese (soft)
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla
- 1/2 cup whipping cream
- 2 boxes graham crackers
- 5 sugar ice cream cones that come to point
Preparation
Baking Directions:
To make the dark chocolate cake:Melt dark chocolate and set aside.
Beat together oil and sugar.
Add in one egg at a time, beating well after each one.
Add in vanilla.
Add in melted chocolate.
Sift together dry ingredients.
Add in 3/4 of flour mixture and beat well.
Add in 1/2 of buttermilk and beat well.
Continue alternating flour and buttermilk ending with flour.
Add in hot coffee.
Pour into prepared pans and bake at 350 degrees F until toothpick comes out clean.
To make the peanut butter mousse:Beat whipping cream and set aside.
In a separate bowl, mix pudding and milk.
It will be a very thick paste.
Beat together cream cheese and peanut butter until smooth.
Beat in whipping cream and pudding mixture.
To make the peanut butter frosting:Beat together butter and cream cheese until smooth.
Add in peanut butter and beat until you have no lumps.
Add in vanilla.
Beat in powder sugar 1 1/2 cups at a time until you have a stiff frosting.
With beaters on low, slowly add in whipping cream.
Beat on high 1 to 2 minutes.
Add additional whipping cream if needed.
To assemble the Sand Castle Cake:Layer cakes with peanut butter mousse in shapes and sizes to create your sand castle.
Cover pieces with peanut butter frosting and cover with crushed graham crackers for sand look.
For castle points, cover ice cream cones with melted frosting and roll in graham cracker crumbs.
Decorate with fondant and chocolate shells.
Chocolate shells are made using a candy mold.
The mold is painted with a thin layer of melted chocolate, then filled with white chocolate.
