Chocolate Filled Bundt Cake Recipes

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.

Steps:

• Preheat oven to 350 degrees F.
• CAKE: Mix all ingredients in bowl and beat on high for 2 minutes.
• Pour into greased and floured Bundt pan.
• (I use Bakers Joy spray).
• FILLING: Melt semi sweet morsels.
• In small bowl mix all ingredients, beat until smooth.
• Drop filling by small spoonfuls onto cake.
• Do not let filling touch sides of pan.
• Bake 45-55 minutes.
• Cool in pan for 15 minutes before removing from pan.
• Glaze with chocolate icing.

Steps:

• Prepare a 12-cup Bundt pan according to the cake mix package directions. Bake the Devil's food cake according to the package directions. Let cool completely.
• Combine the softened butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and 1 tablespoon cream and beat until fluffy, about 3 minutes. Put the marshmallow creme mixture into a piping bag fitted with a long thin round tip.
• Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole, reserving about 1/4 cup frosting for decorating the top of the cake. Flip the cake flat-side down onto a cake stand or serving platter.
• Put the chocolate chips in a small heatproof bowl. Bring the remaining 1/3 cup cream to a boil in a small saucepan, then pour over the chips. Stir until the chips are melted, then stir in the remaining 2 tablespoons butter. Spoon over the cake and let cool until set, about 30 minutes. Pipe connecting loops over the top of the cake with the remaining frosting in the piping bag. Serve immediately or cover and refrigerate for up to 2 days.

Steps:

• Preheat oven to 350 degrees.
• Spray 9 3/4 x 3 3/8 fluted bundt pan with non-stick cooking spray or lightly grease and flour pan.
• In a large pan, over medium low heat, melt 1-1/2 cups of the chocolate chips and butter together, stirring until chocolate is completely melted.
• Pour the chocolate mixture into large mixing bowl, add sugar; beating until well blended.
• Beat in eggs, one at a time, add vanilla.
• Combine flour, baking soda and salt; add to chocolate mixture alternating with milk; mix until smooth, stir in the remaining 1/2 cup chocolate chips.
• Pour into prepared pan and bake for 50 to 55 minutes or until cake tests done.
• Cool completely in pan, remove and drizzle with your favorite glaze.