Bared Bacon Cheddar Cornbread Cake

🥘 Ingredients

• canola oil spray
• butter flavored oil spray
• eggs 2 large
• sunflower oil 1 cup
• milk 1 ½ cups
• cornbread mix 2 boxes
• sharp cheddar cheese 2 cups
• fully cooked uncured applewood smoked bacon 1 pkg
• mascarpone 1 pkg (8 oz)
• crème fraiche 1 pkg (7.5 oz)
• Dijon mustard 1 tsp

1. 1

   Preheat oven to {350%°F}.
2. 2

   Prepare 2 cake pans (8"x8"x2") by tracing 2 circles of parchment paper to fit the bottoms. Spray the inside of the cake pans with canola oil spray . Place parchment circles in the pan bottoms and spray over top with butter flavored oil spray . Set aside.
3. 3

   In a large mixing bowl , beat eggs , sunflower oil , and milk .
4. 4

   Add cornbread mix and stir until moistened, being careful not to overmix.
5. 5

   Fold in shredded sharp cheddar cheese .
6. 6

   Divide batter between prepared cake pans. Place on center rack of oven and bake for 35 minutes (test centers with a toothpick). Remove cornbread and let cool in pans for 10 minutes .
7. 7

   Run a knife around the inside of the pans, flip pans upside down and ease cornbread out onto a cooling rack to cool completely, about 45 minutes .
8. 8

   While cornbread is cooling, prepare fully cooked uncured applewood smoked bacon according to package stove top directions. Let rest on paper towels to cool completely, then chop bacon into 1/2-inch pieces. Set aside.
9. 9

   Add mascarpone , crème fraiche , and Dijon mustard to a mixer bowl . Using an electric mixer with whip attachment , mix on low setting, then gradually increase speed to medium and whip to stiff peaks, about 2 minutes or less.
10. 10

    Place a dollop of frosting onto cake plate to anchor. Place 1 cornbread cake, top side down, on top and center on plate. Frost and sprinkle with 1/4 of chopped bacon.
11. 11

    Top with second cornbread cake and lightly frost sides of the entire cake. Frost cornbread top with what remains, and pile on remainder of bacon.