Description
This theatrical chocolate and peanut butter masterpiece combines a moist, Mediterranean-style cocoa sponge with a velvety frosting to hide a secret treasury of bills or notes. It is the perfect centerpiece for celebrations, offering both a rich culinary experience and a memorable surprise reveal.
Ingredients
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup smooth peanut butter
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1/4 cup mini chocolate chips
- Cardboard tube and plastic treat bags
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and grease three 9-inch round pans.
- Whisk together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl, then mix in the eggs, milk, oil, and vanilla.
- Stir in the boiling water until the batter is thin and smooth, then divide into pans and bake for 20-25 minutes.
- Cream together the peanut butter and softened butter, then gradually add powdered sugar, vanilla, salt, and milk to create a firm frosting.
- Prepare the money-pulling mechanism by placing a chain of money-filled bags into a slit, plastic-wrapped cardboard tube.
- Stack cooled cake layers with frosting and chocolate chips, then carve a center hole through all three layers to fit the tube.
- Insert the prepared tube, attach a topper to the plastic lead, patch the top with cake scraps, and frost the exterior completely.
Notes
To ensure the surprise functions perfectly, perform a test pull with empty plastic bags before final assembly to check that the slit in the tube is wide enough. Always use food-safe plastic wrap to cover any non-food items inserted into the cake to maintain hygiene and safety for your guests.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean