Picture Perfect Cooking

Today is my Nanny’s birthday and Wednesday is my mom’s.  Happy birthday, y’all!  Today’s dessert is for them.  It is a Chocolate Bundt Cake with Marshmallow Cream Topping.  Yum, yum!! 

You will need…

1 chocolate cake mix of your choice

3.9 oz instant chocolate pudding mix

3 tbsp baking cocoa plus a little for the pan

1 3/4 cup milk

2 eggs

2 cups chocolate chips of your choice

7 oz jar marshmallow cream

Oops, I think I left the marshmallow cream out of the picture.

Preheat oven to 350 degrees.  Spray a Bundt pan with nonstick spray and dust with cocoa. For chocolate cakes, I try to always dust the pans with cocoa instead of flour, so I don’t end up with white chocolate cakes.

In a large bowl, combine the cake mix, pudding mix, cocoa, milk and eggs.

Beat on low speed with an electric mixer until moistened, then beat on medium speed for 2 minutes.  There will be a few little lumps left, but that is okay.  Stir in chocolate chips.

Pour into the Bundt pan and bake for 1 hour.  Cool for 10 minutes and remove from pan to cool completely.

For the marshmallow topping, scoop out the marshmallow cream into a microwave safe bowl.  Microwave on 50% power for 30 second increments until the cream is pourable.  This should take about 2 to 2 1/2 minutes depending on your microwave.  Pour the marshmallow cream over the cooled cake.  Note:  The next day the cream had run down the sides a little too much.  I don’t think I let the cake cool long enough, but I don’t think it will affect the taste. 😉