Directions: |
Directions:Prepare cake batter, stir together cake mix, eggs, water and oil until well blended and only slightly lumpy. Pour into a bundt pan coated with baking spray or oil and flour.
Bake 350º for 25-35 minutes. Insert toothpick into the middle of cake, as soon as it comes out clean, remove from oven. Do not overcook, or it will come out dry.
Once the cake is done, remove from oven and cool. To speed up cooling, put into freezer for 30 minutes. Make sure cake cools completely or filling will melt and absorb into the cake.
Once the cake is cooled, leave it in the pan and poke the cake almost all the way to the bottom of the pan (which will be the top of the cake). Move your finger from side to side to widen the cavity and allow more frosting. Keep poking holes about 1 1/2" apart.
Next, fill up a sandwich bag with frosting and cut one of the corner tips of the bag to create a pea size hole. Seal the bag and squeeze the bag to dispense the frosting into each hole. Tip: Make sure to put the tip of the bag as far into the hole as you can, so to get plenty of fluff into hole.
If you don't use the can frosting and make your own fluff, whip butter until fluffy, add marshmallow fluff and mix, then add sugar and vanilla, mix well.
You can always use a pastry bag with a tip to fill the holes.
Using a tiny spatula or butter knife, separate the sides of the cake from the pan without cutting the cake. Place a flat plate upside down on top of the cake pan. Gently turn both over and let gravity do its thing. Carefully lift the pan while you peak around all sides to make sure the cake dropped evenly.
Sprinkle with powder sugar for a festive look. |
