Fillings In The Middle Yellow Cake Recipes

CRèME-FILLED GOLDEN BUNDT CAKE

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.

FILLING'S IN THE MIDDLE YELLOW CAKE

Steps:

• In a large mixing bowl, combine first 5 ingredients and beat on low for 2 minutes until combined.
• Pour half the batter into a greased and floured 10" tube pan.
• Combine pecans and chocolate chips and sprinkle half over batter, then top with marshmallows.
• Pour remaining batter over, then sprinkle with rest of pecan mixture.
• Bake at 350°F for 55 to 60 minutes or until a toothpick inserted in center comes out clean.
• Cool for 10 minutes and then remove from pan.
• When cool, sprinkle with powdered sugar.

EASY VANILLA CAKE FILLING

Steps:

• Beat cream cheese until smooth. Add powdered sugar and beat on low until incorporated then turn the speed up and beat until smooth.
• Slowly add the cream and whip on slow until it is well incorporated and smooth.
• Slowly pour in the powdered instant pudding mix. Increase the speed and whip for 2 to 3 minutes until it is thick.

FUDGE FILLED VANILLA BUNDT CAKE

Steps:

• Preheat oven to 325°
• Heavily grease a bundt pan with butter or shortening and dust with flour, set aside.
• In the bowl of your stand mixer beat the butter and the sugar together for 2 minutes on medium speed until light and fluffy, scraping the sides of the bowl as necessary. Add in the eggs and vanilla and continue mixing until smooth and combined.
• Mix the baking powder and salt into the mix and combine.
• Turn mixer to low and add in flour and milk in alternating amounts, beginning and ending with the flour. Mix until smooth. Transfer batter into a medium sized bowl, because you will need a clean mixing bowl for the next step.
• In the clean bowl of your mixer beat the cream cheese until smooth. Next mix the melted chocolate into the cream cheese, until it's smooth. Finally beat in the egg into the mixture until creamy.
• To assemble the cake spread half of the cake batter into the bottom of the prepared bundt pan. Next spoon the chocolate filling into the center of the batter, keeping the chocolate in the center of the batter so it doesn't touch the edges. Finally spread the remainder of the batter on top of the chocolate, covering completely.
• Bake for 50- 55 minutes or until the cake is set.
• Allow the cake to cool in the bundt pan for 10 minutes and then invert pan onto a serving platter or cake stand.
• Whisk together the glaze ingredients and drizzle this onto the warm cake. Sprinkle with mini chocolate chips, if desired.
• Serve warm or at room temperature.