One of my ways to relieve stress is to bake. Last month, when my father passed away, I found it relaxing to bake a cake for the gathering after his memorial service. Even though it was the week before Thanksgiving, I decided to make a Chocolate Pound cake with Marshmallow frosting and Peppermint Candy accents. The cake was delicious and it was a great addition to the catered meal we enjoyed with all of the friends, family and co-workers that came to mom’s house to pay their respects and share their memories.
- 1 box Chocolate Cake Mix
- 1/2 cup Canola Oil
- 1 cup Water
- 4 Eggs
- 1 Box Instant Chocolate Pudding
- 3/4 cup White Chocolate Chips
- 1/2 cup Marshmallow Fluff
- 3 Candy Canes crushed
- Preheat the oven to 350°.
- Spray a bundt pan with non-stick spray.
- Place all the cake ingredients in a large bowl.
- Using an electric mixer, mix for 2 minutes on high, until smooth.
- Pour batter into prepared pan and bake for 50-55 minutes.
- Remove cake from oven and cool in pan 30 minutes.
- Transfer to serving plate and allow to cool completely.
- In a double boiler, melt the white chocolate chips until smooth.
- Remove from heat and mix in Marshmallow Fluff, it will be a thick, sticky mixture.
- Spread over the top of the cake.
- Sprinkle the crushed candy canes on top.
My mom especially loved this cake, it was just so moist and full of flavor. I’m sure it will be a hot at your holiday party too! I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!
This recipe sounds amazing, a unique flavor and moist texture to cakes. Can’t wait to try this chocolate cake—it sounds like a decadent treat!”