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!
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