Creme-Filled Chocolate Bundt Cake
Level: Easy
Yield: 8 to 10 servings
Total: 3 hr (includes cooling time)
Active: 30 min
Nutritional Analysis Per Serving
Serving Size: 1 of 10 servings
Calories: 419
Total Fat: 20 g
Saturated Fat: 10 g
Carbohydrates: 61 g
Dietary Fiber: 2 g
Sugar: 44 g
Protein: 3 g
Cholesterol: 29 mg
Sodium: 366 mg
Indulge in the nostalgic flavors of a classic Hostess Cupcake, reimagined as a stunning Bundt cake! This decadent treat features moist devil's food cake with a luscious creamy filling, topped with rich chocolate glaze and signature white swirls. Perfect for impressing guests or satisfying your sweetest cravingsbake it and relive the joy!
Ingredients
- One 15.25-ounce box devil's food cake mix (plus required ingredients)
- 6 tablespoons unsalted butter, at room temperature, plus 2 tablespoons unsalted butter
- 1 cup marshmallow fluff
- 1 1/2 cups confectioners' sugar
- 1/3 cup plus 1 tablespoon heavy cream
- 4 ounces semisweet chocolate chips
Special equipment: a 12-cup Bundt pan and a piping bag fitted with a long thin round tip
Instructions
- Prepare a 12-cup Bundt pan as directed on the cake mix package. Bake the devil's food cake according to the package instructions. Allow the cake to cool completely.
- In a large bowl, mix the softened butter and marshmallow creme with an electric mixer until smooth and well blended. Add the confectioners' sugar and 1 tablespoon of cream, then beat until light and fluffy, about 3 minutes. Transfer the marshmallow mixture to a piping bag fitted with a long thin round tip.
- Turn the cake so the flat side is facing up. Use a skewer to make 12 evenly spaced holes in the bottom of the cake, pressing only halfway into the cake and gently wiggling the skewer to widen each hole to about 1 inch. Insert the piping tip into each hole and pipe in the marshmallow mixture until it begins to seep out the top, reserving about 1/4 cup of the mixture for decorating the top. Flip the cake so the flat side is down onto a cake stand or serving platter.
- Place the chocolate chips in a small heatproof bowl. Heat the remaining 1/3 cup cream in a small saucepan until boiling, then pour over the chocolate chips. Stir until the chips are melted, then stir in the remaining 2 tablespoons butter. Spoon the chocolate glaze over the cake and let it cool until set, about 30 minutes. Use the reserved marshmallow mixture to pipe connecting loops over the top of the cake. Serve right away or cover and refrigerate for up to 2 days.
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Copyright 2017 Television Recipe Iseasy, G.P. All rights reserved.
