Ingredients
1cupwhipped cream
½cupmarshmallow fluff
1yellow cake mix,baked according to package instructions in 2 9-inch (23 cm) cake pans and cooled completely
2cupswhite chocolate chip
2tbspcoconut oil
¼cupdark chocolate chip,melted
Preparation
In a large bowl, combine the whipped cream and marshmallow fluff. Beat with an electric hand mixer until stiff peaks form.
Use a serrated knife to carefully remove the domed top from the cakes, leaving a flat, even surface. Save the scraps for later.
Spread the filling over the bottom cake, leaving about ¾-inch border around the edge. Place the other cake upside down on top of the filling.
Trim the cake into a hexagon. Transfer the cake to a wire rack set over a baking sheet.
Fill a medium saucepan halfway with water. Bring to a boil, reduce the heat to medium-low.
Combine the white chocolate chips and coconut oil in a medium heatproof bowl and set it over the pan. When the white chocolate and coconut oil begin to melt, mix together until smooth.
Pour the melted white chocolate mixture over the cake. Use a knife to spread to the edges and down the sides. Once smooth, run a knife under the edges of the cake so it doesn’t stick to the rack.
Place the cake in the refrigerator for 10 to 15 minutes until the coating is set.
Transfer the melted dark chocolate chips to a piping bag or zip-top bag with a corner snipped off. Carefully pipe chocolate zebra stripes onto the cake.
Return to the refrigerator to set for 10 to 15 minutes. Remove the cake once the stripes are dry.
Slowly and carefully slice with a serrated knife so the shell doesn’t crack. Score the slices with a paring knife before cutting to make it easier, if needed.
Serve and enjoy!
