S'more Christmas Cream Cake

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 4 ounces sweet dark chocolate, melted and cooled to room temperature
• 2 2/3 cups all-purpose flour
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/2 cup butter, melted
• 3 tablespoons milk
• 3 extra-large eggs
• 3 ounces reduced-fat cream cheese
• 6 ounces sweet dark chocolate, melted
• 1/2 cup marshmallow creme
• 1/2 cup pecans, coarsely chopped
• 1/2 cup graham cracker, coarsely chopped
• 1 cup confectioners' sugar
• 1 tablespoon butter, softened
• 1/4 teaspoon vanilla
• 3 cups marshmallow creme (or fluff)
• 2 -3 cups coconut, shredded

Recipe

• 1 heat oven to 350 degrees. generously coat a bundt pan with baking spray. set it upside down on paper towel.
• 2 combine the melted chocolate and remaining cake ingredients in a large mixing bowl. beat on medium speed until well mixed, 3 to 4 minutes. place about 2/3 of batter in prepared bundt pan. set remainder aside.
• 3 in a medium bowl, combine cream cheese and melted chocolate; stir in marshmallow creme, pecans, and graham crackers. spoon filling over center of batter in pan without letting it touch the sides. spoon the reserved batter over the filling.
• 4 bake for 60 to 70 minutes, until cake tests done. cool upright in pan for 20 minutes; turn carefully a cooling rack, and let it cool completely.
• 5 to make frosting, measure confectioners' sugar, butter, vanilla, and 2 cups marshmallow crème in a bowl. stir until smooth. stir in remaining marshmallow crème until smooth.
• 6 spread some frosting into the indentations of bundt cake. sprinkle frosted sections with coconut. spread the remaining frosting over a round serving platter and sprinkle with shredded coconut. place cake in center of platter. decorate cake with red and green candies if desired. serve in slices with a dollop of the coconut frosting from the serving plate under the cake.