Chocolate Whoopie Pie Cake

INGREDIENTS:

• 1 (15.25 oz.) box chocolate fudge cake mix
• 1 (3.9 oz.) box instant chocolate fudge pudding mix
• ¾ c. water
• ¾ c. vegetable or canola oil
• 4 large eggs
• 1 c. sour cream (or Greek yogurt)
• 1 tsp. vanilla
• Marshmallow Creme Filling:
• 10 Tbl. unsalted butter, room temperature
• 1 (7 oz.) carton marshmallow creme
• pinch of salt
• 1½ tsp. vanilla
• 2 c. powdered sugar
• Chocolate Ganache:
• ½ c. chocolate chips (I used milk chocolate)
• 3 Tbl. whipping cream

INSTRUCTIONS:

• Preheat oven to 350 degrees. For the Cake: Grease and flour a 12-cup bundt pan; set aside. In a large bowl, combine the dry cake mix, dry pudding mix, water, oil, eggs, sour cream and vanilla. Using a hand mixer, mix until all ingredients are completely incorporated and mixture is smooth. Pour batter into the prepared bundt pan and spread out evenly. It is a very thick batter. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 10 minutes, then invert to a wire rack and cool completely. Once cake is cool, slice in half horizontally.
• For the Marshmallow Creme Filling: In a large bowl, using a hand mixer, mix butter until smooth. Add the marshmallow creme, salt and vanilla and mix until well combined. Add one cup of powdered sugar and mix until combined. Add remaining one cup of powdered sugar and mix until smooth and creamy. Spread filling over the bottom half of the cake and place top half of cake over the creme filling.
• For the Chocolate Ganache: Place chocolate chips in a small bowl; set aside. Microwave whipping cream in a small, microwave-safe, dish until it starts to bubble. Pour hot cream over chocolate chips and allow to sit for 5 minutes. Stir together until smooth and creamy. If chocolate chips aren't completely melted. Place in the microwave and heat, stirring every 10 seconds until mixture is smooth and chocolate is melted. Allow to cool for 10 minutes or until slightly thickened and pour over cake. Store cake in the refrigerator. Bring to room temperature before serving.

From whence it came: Pinterest!  I found this beauty on Pinterest!  And check out the name of this blog by Jenn - Eat Cake for Dinner. Now that's a great idea! We should all eat this cake for dinner. And then for breakfast the next day. I'm kinda famous for pinning recipes on Pinterest and then not trying them. But I'm repenting of that terrible habit and trying the recipes I've pinned. (That could take until the 12th of never because I've pinned a lot of recipes, but it's a worthy goal!)

Why it's blogable: Do not let the length of this recipe fool you!  It's so easy!  It's not difficult at all, I promise. It's super moist (I hate that word) and chocolaty. Add that cream layer in the middle then top it off with more chocolate and you've got a seriously yummy cake on your hands.  It looks a lot more difficult than it is so it's sure to impress everyone who's lucky enough to try it!

Cooks tip: I've made a lot of bundt cakes in my time. And I mean a whole lot! Whenever I make a bundt cake I use Baker's Joy. It's the best way to prep your pan and ensure that the cake doesn't stick. I buy it at Walmart but you can find it in just about any grocery store.

Hope you enjoy stirring it up!