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Winning Bundt cake has them asking for s'more | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, December 17, 2008

TASTE
 Winning Bundt cake has them asking for s'more

 •  Wally's world

Nordic Ware, makers of the iconic Bundt cake pan, last month hosted the Bundts Across America cooking competition in San Francisco and a Bundt cake based on another popular American institution, S'Mores, was the winner. Creator Gloria Piantek of West Lafayette, Ind., calls it "S'More Christmas Cream Cake," and it goes together in three parts: a rich chocolate-and-sour cream cake, a cream cheese and chocolate filling and a marshmallow icing decorated with coconut "snow." Piantek uses the Rose Bundt pan for this recipe.

The cake is easier than the somewhat daunting ingredient list might indicate.

S'MORE CHRISTMAS CREAM CAKE

For the cake:

  • 4 ounces dark sweet chocolate, melted

  • 2 2/3 cups all-purpose flour

  • 1 1/2 cups sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup sour cream

  • 1/2 cup melted butter

  • 3 tablespoons milk

  • 3 extra-large eggs

  • For the filling:

  • 3 ounces reduced-fat cream cheese

  • 6 ounces dark sweet chocolate, melted

  • 1/2 cup marshmallow creme

  • 1/2 cup course chopped pecans

  • 1/2 cup coarse chopped graham crackers

    For the frosting:

  • 1 cup confectioners' sugar

  • 1 tablespoon soft butter

  • 1/4 teaspoon vanilla

  • 3 cups marshmallow crEme or marshmallow fluff

  • 2 to 3 cups shredded coconut

    Garnish: red and green gummy bears, if desired

    Spray Nordic Ware Rose Bundt baking pan with Bakers' Joy spray generously; place upside down on paper towel.

    In a large mixing bowl, combine melted chocolate with all remaining cake ingredients; mix on medium speed until well mixed, about 3 to 4 minutes. Place about 2/3 of batter into prepared Bundt pan. Set remainder aside.

    In a medium size bowl, combine cream cheese and melted chocolate; stir in marshmallow creme, pecans, and graham crackers. Spoon filling over center of batter in pan without touching the sides. Spoon the remaining reserved cake batter over the filling in pan. Bake in preheated 350-degree oven for 60 to 70 minutes or tests done. Cool upright in pan for 20 minutes; turn carefully onto serving plate. Cool completely.

    Prepare frosting: In a large bowl, place confectioners' sugar, soft butter, vanilla, and 2 cups marshmallow creme; stir until smooth; stir in remaining marshmallow creme until smooth.

    Spread some frosting into the indentations of the Rose Bundt pan. Sprinkle frosted sections with coconut. Spread the remaining frosting over your white serving platter; sprinkle with shredded coconut. Place cake in center of platter. Decorate cake with red and green gummy bears as desired. Serve in slices with a dollop of the coconut frosting.

    Makes 10-12 servings.

  • Per serving: 770 calories, 35 g fat, 22 g saturated fat, 95 mg cholesterol, 440 mg sodium, 111 g carbohydrate, 4 g fiber, 73 g sugar, 7 g protein
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