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Chocolate Christmas Celebration Cake
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Prep Time:
1 hour
Total Time:
4 hours 40 minutes
Impress with a festive chocolate cake: moist layers, fluffy white frosting (with a surprise!), and sugared cranberries. Easy but impressive!
Ingredients:
  • 1 1/4 cups granulated sugar
  • 3/4 cup water
  • 1 cup frozen cranberries, thawed
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 1 box (3.4 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix
  • 2 cups Kraft Jet Puffed marshmallow creme (from two 7-oz jars)
  • 1 1/4 cups butter, softened
  • 1 to 2 tablespoons milk
  • 3 1/4 cups powdered sugar
  • Fresh rosemary sprigs
Instructions:
  • In a 1-quart saucepan, combine 3/4 cup of granulated sugar and 3/4 cup water. Bring to a boil over medium-high heat, stirring until sugar dissolves. Remove from heat and let cool for 5 minutes. Place cranberries in a small bowl and pour the syrup over them; stir to combine. Refrigerate uncovered for 1 hour, stirring occasionally.
  • Take the berries out of the refrigerator, drain them, and discard the liquid. In a small bowl, put the remaining 1/2 cup of granulated sugar. Roll a few berries at a time in the sugar until fully coated. Place the sugar-coated berries on a cookie sheet lined with waxed paper. Allow them to sit at room temperature for about 1 hour or until they are dry. Keep them aside.
  • Preheat the oven to 350°F (or 325°F for dark or nonstick pans) and generously spray three 8-inch round cake pans with cooking spray.
  • In a large bowl, use an electric mixer on medium speed to beat the Cake ingredients for 2 minutes, scraping the bowl occasionally. Then, pour 1 2/3 cups of the batter into each pan.
  • Bake for 20 to 24 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then remove from pans onto cooling racks. Cool completely, approximately 1 hour.
  • In a large bowl, use an electric mixer on medium speed to blend together marshmallow creme, softened butter, vanilla, and 1 tablespoon of milk until smooth. Mix in powdered sugar until fluffy. Add more milk, a few drops at a time, if needed, until the mixture reaches a spreadable consistency.
  • Start by placing one cake layer on a serving plate. Spread 3/4 cup of frosting on top and add the second cake layer. Spread another 3/4 cup of frosting on top and add the third cake layer. Frost the sides with a thin layer of frosting, ensuring the cake still peeks through. Finish by spreading the remaining frosting on top.
  • Gently arrange sugared cranberries around the bottom of the cake, pressing them lightly into the frosting. Pile the rest of the cranberries in the center of the cake, then decorate with fresh rosemary sprigs. Store any leftover cake in the refrigerator, covering it loosely.

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