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
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.