Preheat oven to 350 degrees. Grease and flour two 9 inch round pans and set aside.
2-1/2 cups flour
2 cups sugar
1 cup vanilla cream or milk
3/4 cup veggie oil
4 eggs, room temperature
2-1/4 tsp baking powder
1 tsp vanilla
In bowl of mixer beat sugar and eggs till slightly thickens. Add flour, creamer (milk), oil, baking powder and vanilla. Beat until batter is smooth and creamy about 1 minute you do not want to over beat. Pour batter into prepared pans and bake at 350 degrees for 30-40 minutes or until toothpick inserted in center comes out clean. Cool on racks in pans for about 10 minutes. Turn out of pans and continue to cool completely.
1-3 ounce box vanilla pudding mix
3/4 cup whole milk
1 cup heavy cream
1 tsp vanilla
In bowl of mixer with whisk attachment.. whisk dry pudding mix, milk, cream and vanilla till thickens place in fridge to set while cakes cool.
Whipped Cream Frosting
1-8 ounce block cream cheese, softened to room temperature
2 tsp vanilla
1/2 cup powdered sugar
2 cups heavy whipping cream
1/2 cup heavy whipping cream
1 Tbsp butter
1/2 cup semi-sweet chocolate chips
Place chocolate chips in a heat safe bowl. In a small sauce pan bring heavy cream and butter to a boil over medium high heat. Pour over chocolate chips and stir to completely melted. Let set till cool and thickens.
5-6 sugar cones smashed
mixed nut topping to garnish
Place 1 layer of cake on board fill with vanilla filling. Set second layer of cake on top. Frost with whipped cream frosting and cover sides with smashed sugar cones. Place in freezer 10-15 minutes. Remove from freezer and slowly add ganache over top, sprinkle top with nut topping. Decorate with remaining whipped cream frosting
In cold bowl of mixer with whisk attachment… Add cream cheese, vanilla and powdered sugar whisk till creamy. Slowly add heavy whipping cream and whisk till stiff peaks form.