INGRED�ENTS
- 3 cups cake flour
- 1 tablespoon bak�ng powder
- 3/4 teaspoon salt
- 6 tablespoons butter, softened
- 1 tablespoon van�lla extract
- 1 teaspoon van�lla bean paste {opt�onal}
- 2 cups sugar
- 1/2 cup vegetable o�l
- 3 eggs + 4 egg yolks
- 1 cup butterm�lk
For Marshmallow F�ll�ng
- 1 st�ck butter, softened
- 1 7.5 ounce conta�ner of marshmallow creme
- 1 teaspoon van�lla extract {OR van�lla bean paste �f you l�ke the l�ttle specks l�ke � do.}
INSTRUCT�ONS
- Preheat oven to 325. Prepare a bundt pan by spray�ng w�th non-st�ck cook�ng spray or brush�ng w�th melted butter. Set as�de.
- �n a med�um bowl, st�r together flour, bak�ng powder and salt.
- �n the bowl of a stand m�xer {or a large bowl}, beat together butter, van�lla extract and van�lla bean paste unt�l smooth. Slowly pour �n sugar unt�l well comb�ned and fluffy.
- Add vegetable o�l and beat unt�l �ncorporated. One by one, add eggs and egg yolks, beat�ng well after each add�t�on.
- Carefully add 1/3 of the flour m�xture to the wet m�xture, then 1/3 of the butterm�lk, alternat�ng unt�l all of the flour and butterm�lk �s added. M�x unt�l just smooth and �ncorporated.
- Pour or spoon batter �nto prepared bundt pan evenly. Smooth out the top. Bake for 60 to 70 m�nutes or unt�l the top �s golden brown and a skewer or kn�fe �nserted �n the center comes out clean.
- Remove from oven and allow to cool for about 45 m�nutes to an hour before attempt�ng to remove from pan. There have been many a bundt cake casualty from �mpat�ent bakers try�ng to fl�p over a st�ll-warm bundt.
- For F�ll�ng: Beat all �ngred�ents together unt�l well m�xed. Transfer to a p�p�ng bag w�th a round t�p, or a z�p top plast�c bag w�th one corner sn�pped.
- For Assembly:Th�s cake �sn't hard to assemble, but �t �s messy. Do yourself a favor and do th�s over a sheet pan so you don't have cake crumbs all over your k�tchen. The �dea �s to create 6 or 7 deep holes �n the bottom of the cake. � f�nd that the eas�est way �s to use an apple corer. Be careful not to poke all the way through the cake.
- Once the holes are made, use the best k�tchen tools you've got: Your hands! Burrow your f�ngers �nto the holes and create a tunnel from hole to hole. Do th�s carefully so you don't spl�t the cake. {L�ke � m�ght have.} Carefully fl�p the cake over to clear the holes. Fl�p back over aga�n and get ready to f�ll.
- Us�ng the marshmallow f�ll�ng {you haven't eaten �t all yet, have you?}, st�ck the p�p�ng bag �nto each hole and squ�rt the f�ll�ng �n unt�l you get some res�stance. Don't overdo �t because, aga�n, you can bust the cake open. We don't want that. Make sure that the f�ll�ng �s gett�ng �nto the ma�n tunnel and not just each hole.
- ...
Get full rec�pe : thek�tchenprepblog.com
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