Cake #48- The Whoopi Bundt


Cake #48 was more of a concept I’m going to share with you, rather than an actual recipe, I guess.

I made two in different flavors, and both were super delicious!  I WILL be making these again!  I made a Chocolate Whoopi Bundt and a Pumpkin Caramel Whoopi Bundt.

Here’s what I did:  I made 2 of my favorite cake recipes. Once they were cooled I cut the cakes in half horizontally.   Then I spread cream filling over the bottom layer and topped with the second cake layer.  For the Chocolate Whoopi Bundt, I topped the cake with a ganache.  I included the ganache recipe below.  On the Pumpkin Whoopi Bundt I drizzled my yummy caramel bourbon sauce.

In my case I added cinnamon to the cream that I made for the pumpkin cake, and vanilla to the cream that I made for the chocolate cake.

Here’s the recipe for the cream, and I have to tell you – it is one of the best things I’ve made all year!  I could have eaten the whole bowl of filling with a spoon!  De-Lish!!!

Whoopi Pie Bundt Cream

10 Tbl. unsalted butter, room temperature
1 (7 oz.) carton marshmallow creme
pinch of salt
1½ tsp. vanilla
2 c. powdered sugar

Whip butter and marshmallow cream together, slowly add vanilla, salt and powdered sugar.  Add the sugar in small portions until you have the desired consistency

Chocolate Ganache:
½ c. chocolate chips (I used milk chocolate)
3 Tbl. whipping cream

Place chocolate in a bowl, heat cream in microwave or on stove until bubbly, then pour over the chocolate.  Let stand for 3-4 minutes and then stir until smooth  and ready to spread on cake.


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