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Giant Ganache-Topped Whoopie Pie
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Prep Time:
25 minutes
Total Time:
1 hour 25 minutes
Indulgent chocolate cake made with Betty Crocker™ Super Moist™ mix, filled with marshmallow creme and topped with decadent ganache.
Ingredients:
  • 1/2 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix (about 1 2/3 cups)
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 2 eggs
  • 3/4 cup butter or margarine, softened
  • 1 jar (7 oz) marshmallow creme
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup whipping cream
  • 4 oz semisweet baking chocolate, chopped
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans), and generously grease two 8-inch round cake pans with baking spray. In a large bowl, combine cake mix, water, oil, and eggs. Mix with an electric mixer on low speed until just moistened, then switch to medium speed for 2 minutes, scraping the bowl occasionally. Divide batter evenly between the pans. Bake for 14 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to cooling racks until completely cooled, approximately 1 hour.
  • In a large bowl, use an electric mixer to whip up the filling ingredients until they are light and fluffy. Place the first cake layer on a serving plate with the rounded side down. Spread the filling over the cake, letting it slightly exceed the edge. Place the second cake layer on top with the rounded side up.
  • In a saucepan, gently warm the whipping cream until hot but not boiling. Take off the heat and mix in the chocolate until smooth. Let it cool for about 10 minutes. Then pour the ganache over the cake, using a spatula to spread it so it cascades slightly over the cake's edges. Store the cake loosely covered.

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