Creme-Filled Chocolate Bundt Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 432.4
  • Total Fat: 25.6 g
  • Cholesterol: 85.4 mg
  • Sodium: 334.8 mg
  • Total Carbs: 49.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.7 g

View full nutritional breakdown of Creme-Filled Chocolate Bundt Cake calories by ingredient
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Introduction

Like a Hostess cupcake, but as a bundt cake Like a Hostess cupcake, but as a bundt cake
Number of Servings: 12

Ingredients

    One 15.25-ounce box devil's food cake mix (plus required ingredients of 3 eggs and 1/2 cup vegetable oil)
    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 chips4 serving Toll House Semi-Sweet Chocolate Mini Morsels Chocolate Chips

Directions

Special equipment: a 12-cup Bundt pan and a piping bag fitted with a long thin round tip

Prepare a 12-cup Bundt pan according to the cake mix package directions. Bake the Devil's food cake according to the package directions. Let cool completely.

Combine the softened butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and 1 tablespoon cream and beat until fluffy, about 3 minutes. Put the marshmallow creme mixture into a piping bag fitted with a long thin round tip.

Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole, reserving about 1/4 cup frosting for decorating the top of the cake. Flip the cake flat-side down onto a cake stand or serving platter.

Put the chocolate chips in a small heatproof bowl. Bring the remaining 1/3 cup cream to a boil in a small saucepan, then pour over the chips. Stir until the chips are melted, then stir in the remaining 2 tablespoons butter. Spoon over the cake and let cool until set, about 30 minutes. Pipe connecting loops over the top of the cake with the remaining frosting in the piping bag. Serve immediately or cover and refrigerate for up to 2 days.

Serving Size: 10 slices

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