MARSHMALLOW CREME-FILLED BUNDT CAKE
Everyone has a favorite snack cake from childhood. If the Twinkie was yours, you will love this bundt version. The iconic yellow cake gives way to a fluffy cream filling.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Prepare a 12-cup bundt pan according to the cake mix package directions. Mix the cake according to the package directions. Fold the egg whites into the batter with a rubber spatula until fully combined. Pour the batter into the prepared bundt pan and bake according to the package directions. Let cool completely.
- Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and cream and beat until fluffy, about 3 minutes. Put the marshmallow 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. Flip the cake flat-side down onto a cake stand or serving platter. Serve immediately or cover and refrigerate for up to 2 days.
CHOCOLATE! CHOCOLATE! CHOCOLATE! BUNDT CAKE WITH CHOCOLATE GLAZE
Need I say more...CHOCOLATE! Decadently rich and moist. Add a scoop of vanilla ice cream and you're in Heaven.
Provided by CCinSC
Categories Dessert
Time 1h5m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Cake: Preheat oven to 350°.
- Grease and flour bundt pan, set aside.
- In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
- In another bowl, combine water, eggs, and vanilla mixing well.
- Add egg mixture to dry mixture and mix with spoon until just blended.
- Pour into prepared pan.
- Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
- Cool 15 to 20 minutes before removing cake from pan.
- When completely cool, drizzle cake with Chocolate Glaze.
- Chocolate Glaze: Combine all ingredients in bowl.
- Mix with spoon until smooth.
CHOCOLATE COCONUT BUNDT CAKE
I found this recipe about 25 years ago in a magazine. I realize it isn't a "from scratch" recipe, but sometimes you want something a bit out of the ordinary even though you are pressed for time. Its been a very popular dessert with my family for picnics, BBQ's, etc. and always a success at bake sales. It tastes like those chocolate covered coconut candy bars :)
Provided by Dee514
Categories Dessert
Time 1h5m
Yield 1 bundt cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Can use a chocolate glaze if you prefer.
- Preheat oven to 350° degrees.
- Grease and flour a 10" bundt pan.
- Filling: In a small bowl, beat egg whites till foamy.
- Slowly add sugar while beating whites until stiff peaks form.
- Stir in flour and coconut and set mixture aside.
- Cake batter: In a large bowl, mix remaining ingredients.
- Beat for 2 minutes with mixer at medium speed.
- Pour about 1/3 to 1/2 of the batter into the pan.
- Spoon the coconut mixture evenly on top of the batter.
- Fill the pan with the remaining batter.
- Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
- Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
- When cool, top with glaze.
- Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet"drip" down the sides a bit.
Nutrition Facts : Calories 500.4, Fat 21.6, SaturatedFat 7.3, Cholesterol 70.6, Sodium 644.8, Carbohydrate 74.8, Fiber 3.1, Sugar 50.7, Protein 6.5
CRèME-FILLED GOLDEN BUNDT CAKE
This golden bundt cake hides a surprise marshmallow crème filling that will remind you of your favorite snack cake. It's made easy with Betty Crocker™ yellow cake mix, and extra moist with pudding mix added to the batter. It's so impressive that it'll have everyone raving!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
- In large bowl, beat marshmallow creme, 1/2 cup softened butter, the vanilla and 2 teaspoons milk with spoon until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency. Place filling in decorating bag fitted with 1/2-inch round piping tip. Set aside.
- Carefully place cake top side down on cooling rack. Using melon baller, scoop out 10 1-inch holes about 2 inches deep, evenly spaced in circle around bottom of cake, reserving cut pieces. Pipe generous 2 tablespoons filling to fill each hole, or pipe until filling becomes level with bottom of cake. Place reserved pieces of cake over filling to cover. Place serving platter on bottom of cake, and turn over so cake is right side up.
- When ready to serve, sprinkle top of cake with 1 tablespoon powdered sugar. Loosely cover and refrigerate any remaining cake.
Nutrition Facts : Calories 310, Carbohydrate 44 g, Cholesterol 75 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 31 g, TransFat 0 g
EASY CHOCOLATE BUNDT CAKE GLAZE
Simple to make with only three ingredients with a variety of uses. Great to use over Bundt cake because it sets up nicely. The extra sauce may be refrigerated and reheated to serve over ice cream or your favorite dessert. I came up with this once when I didn't have any confectioner's sugar to make a glaze for a Bundt cake.
Provided by TUNISIANSWIFE
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.
Nutrition Facts : Calories 173 calories, Carbohydrate 26.7 g, Cholesterol 11.1 mg, Fat 7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 43.1 mg, Sugar 25.4 g
VANILLA BUNDT CAKE WITH CHOCOLATE-CREAM CHEESE FILLING
A true showstopper, this vanilla-bean Bundt cake gets the chocolate treatment inside and out. Cutting into the cake reveals its rich cheesecake-like chocolate filling, and the whole thing is glazed with a sumptuous chocolate ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 4h15m
Yield Serves 12 to 14
Number Of Ingredients 17
Steps:
- Filling: Preheat oven to 325 degrees. In the bowl of a food processor, combine cream cheese and sugar; pulse to combine. Add egg, sour cream, and flour; process until smooth. Pulse in chocolate. (You should have 1 1/2 cups.)
- Cake: Butter a 14-cup Bundt pan. Dust with flour, tapping out excess. Whisk together flour, baking powder, and salt. In a separate bowl, whisk eggs lightly, then whisk in milk.
- In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and vanilla seeds on low speed to combine. Add flour mixture; beat to combine, about 30 seconds. Continue beating while gradually adding butter until crumbly, about 3 minutes. Slowly add half of milk mixture; increase speed to medium-high and beat until fluffy, about 1 minute. Slowly add remaining milk mixture, scraping down sides of bowl as needed. Beat until incorporated, about 30 seconds more.
- Dollop half of batter into pan, smoothing top with an offset spatula. Create a 1-inch-deep well around center with the back of a spoon. Spoon filling into ring (it will overflow -- that's okay), then dollop with remaining batter, spreading with spatula to cover. Bake until a tester inserted in center comes out clean, about 1 hour. Let cool in pan on wire rack 15 minutes. Turn out onto rack; let cool completely, about 1 1/2 hours. Place cake on rack on a rimmed baking sheet lined with parchment.
- Ganache Glaze: Place chocolate in a heatproof bowl. Heat cream and vanilla in a small pot until simmering; pour over chocolate and let stand 5 minutes. Whisk until smooth and chocolate has melted. Pour glaze over cake, allowing it to drip down sides. Refrigerate until set, about 30 minutes. Cake is best served the same day at room temperature, but can also be refrigerated, wrapped in plastic, up to 2 days.
CHOCOLATE FILLED BUNDT CAKE
Make and share this Chocolate filled Bundt Cake recipe from Food.com.
Provided by mandabears
Categories Dessert
Time 1h15m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- CAKE: Mix all ingredients in bowl and beat on high for 2 minutes.
- Pour into greased and floured Bundt pan.
- (I use Bakers Joy spray).
- FILLING: Melt semi sweet morsels.
- In small bowl mix all ingredients, beat until smooth.
- Drop filling by small spoonfuls onto cake.
- Do not let filling touch sides of pan.
- Bake 45-55 minutes.
- Cool in pan for 15 minutes before removing from pan.
- Glaze with chocolate icing.
Nutrition Facts : Calories 444.1, Fat 24.9, SaturatedFat 9.2, Cholesterol 89.9, Sodium 384.6, Carbohydrate 49.9, Fiber 1.4, Sugar 32.2, Protein 5.9
CREAM-FILLED CHOCOLATE CAKE
I use a convenient boxed cake mix to shave minutes off the prep time of this dessert. It gets a homemade tough from a yummy vanilla layer and from-scratch frosting.-Linda Hartsell, Apple Creek, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16-20 servings.
Number Of Ingredients 13
Steps:
- Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, for filling, combine flour and milk in a saucepan until smooth. Bring to a boil over medium heat, stirring frequently. Cook and stir for 2 minutes; remove from the heat and cool completely. , In a bowl, cream butter, shortening, sugar and salt until fluffy. Add flour mixture; beat until fluffy, about 4 minutes. Spread over cake. Freeze for 15 minutes. For frosting, beat butter, cocoa and vanilla in a bowl until fluffy. Beat in sugar and water. Spread over filling. Store in the refrigerator.
Nutrition Facts :
HEAVENLY CHOCOLATE RASPBERRY BUNDT CAKE
As if the chocolate bundt cake isn't yummy enough, this has a "tunnel" of cream cheese filling with chocolate chips and fresh raspberries added to make it even more decadent!
Provided by Marie
Categories Dessert
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Grease a bundt or tube pan.
- Make filling by creaming together, cream cheese with sugar and vanilla.
- Mix in chocolate chips and set aside.
- For cake, sift together the flour, cocoa, baking powder and salt.
- Beat eggs and gradually add the sugar and beat until the mixture is thick and pale yellow.
- Beat in melted butter, then milk, water and vanilla.
- Gradually add in the flour mixture and mix well.
- Spread half the batter into the prepared pan.
- Drop spoonfuls of the cream cheese filling evenly over the batter.
- Sprinkle raspberries over the top.
- Cover with remaining batter.
- Bake at 375 degrees for about 1 1/4 hours.
Nutrition Facts : Calories 464.6, Fat 23.8, SaturatedFat 13.8, Cholesterol 79.3, Sodium 270.3, Carbohydrate 59.2, Fiber 2.8, Sugar 36.2, Protein 6.4
SUPER MOIST CHOCOLATE BUNDT® CAKE
I wanted to make a chocolate cake without using instant cake mixes and voila! An extremely scrumptious and moist chocolate Bundt® cake! Top with a dusting of powdered sugar or vanilla ice cream if desired.
Provided by MONICASJ
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h15m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
- Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
- Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.
Nutrition Facts : Calories 455 calories, Carbohydrate 52.8 g, Cholesterol 48.5 mg, Fat 26.5 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 329.9 mg, Sugar 30.4 g
CHOCOLATE SOUR CREAM BUNDT CAKE (COOK'S ILLUSTRATED)
This is the best chocolate bundt cake from the geniuses at America's Test Kitchen. It is very dense, moist, with a fine crumb, a rich, assertive chocolate taste from the combination of cocoa and bittersweet chocolate, and is not overly sweet. The cake can be made a day in advance; wrap the cooled cake in plastic and store it at room temperature. (In fact, I think it might be even better the next day!) Dust with confectioners' sugar just before serving. Recipe is from Cook's Illustrated Magazine (Jan. 1, 2004). This also works very well as a layer cake.
Provided by blucoat
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE PAN: Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan, see illustration below. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350°F.
- FOR THE CAKE: Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine.
- In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed (batter may appear separated); add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.
- Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. Dust with confectioners' sugar, transfer to serving platter, and cut into wedges.
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