准备

做蛋糕

• 将架子放在烤箱的下三分之一中，将烤箱预热至325°F。用不粘烹饪喷雾剂涂上12杯邦特锅，然后用面粉轻轻粉尘。
• Sift together flour, baking powder, and salt into a large bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and vanilla extract on medium speed until smooth and creamy. Add sugar and beat until evenly mixed, about 1 minute. Slowly pour in oil. Beat until light and fluffy, about 2 minutes. Add eggs and egg yolks, 1 at a time, beating thoroughly after each addition.
• 将搅拌机速度降低到低。将面粉混合物和酪乳加入三个交替的添加剂中，以酪乳结尾，并继续以低速混合，直到面糊光滑并且没有团块。关闭搅拌机并用手折叠几次面糊，以确保所有内容都充分合并，然后将面糊倒入准备好的锅中。
• 烘烤60至70分钟，直到蛋糕变成金色，轻轻按下时顶部弹簧，然后插入中心的蛋糕测试仪干净。将锅放在电线架上，使其完全冷却约2小时。

To make the filling

• 对于填充物，在立式搅拌机的碗中，将棉花糖奶油和黄油打成平滑。转移到装有大圆形尖端的糕点袋中。
• With the cake still in the pan, use a paring knife or an apple corer to cut 6 or 7 deep holes into the bottom of the cake, each about 3⁄4 inch in diameter; be careful not to cut through top of cake. Discard (i.e., nibble) cake scraps. With your fingers, gently burrow a horizontal tunnel around the center of the cake, connecting the vertical holes.
• Insert the tip of the pastry bag into each hole and squeeze in filling, tilting pastry bag back and forth as you work to encourage filling into the horizontal tunnel through the cake. When cake is filled, use a spatula to scrape away excess filling from the bottom of the cake. Quickly and carefully invert cake onto a serving platter. Dust with confectioners’ sugar, if desired, and serve.