FILLING INSIDE CAKE RECIPES
CHOCOLATE BUNDT CAKE WITH FROSTING INSIDE! RECIPE - FOOD.COM
This cake sounds yummy. I have never tried it and am posting it by request. I can't wait to make it though!!
Total Time 1 hours 15 minutes
Prep Time 10 minutes
Cook Time 1 hours 5 minutes
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Grease and flour Bundt pan.
- Make cake according to package directions.
- Add can of frosting to the cake batter.
- Pour into Bundt pan and bake for 50-65 minutes or until pick inserted in center comes out clean.
- You do have to bake this a little longer than the package directs.
- Cool slightly and turn onto baking rack.
- When cooled, dust with sifted powdered sugar.
Nutrition Facts : Calories 412.7, FatContent 22.7, SaturatedFatContent 5.7, CholesterolContent 52.9, SodiumContent 444.1, CarbohydrateContent 50.6, FiberContent 1.9, SugarContent 31.1, ProteinContent 4.7
CRÈME-FILLED GOLDEN BUNDT CAKE RECIPE - BETTYCROCKER.COM
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
Total Time 3 hours 0 minutes
Prep Time 30 minutes
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 , CarbohydrateContent 44 g, CholesterolContent 75 mg, FatContent 3 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 390 mg, SugarContent 31 g, TransFatContent 0 g
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