OUTRAGEOUS OUT-OF-THE-BOX CAKES • 23HOT CHOCOLATE BUNDT CAKEMy kids are some of the biggest hot chocolate fans ever. So, making a hot chocolate cake was a no-brainer. A delicious chocolate Bundt cake is glazed with a gooey and tasty marshmallow glaze, turning that cold weather drink into a moist and tender dessert. Serves 12 to 16 ½ cup (50 g) unsweetened cocoa powder, plus more for dusting the pan1 cup (240 g) unsalted butter, softened2 cups (400 g) granulated sugar2 eggs1 tbsp (15 ml) vanilla extract1 cup (120 g) sour cream2 tsp (10 g) baking soda2½ cups (300 g) all-purpose flour½ tsp salt1 cup (240 ml) hot brewed coffeeGLAZE1 cup (85 g) marshmallow cream¼ cup (25 g) powdered sugar2–3 tbsp (30–45 ml) milkPreheat the oven to 350°F (177°C, or gas mark 4). Grease a 10-cup (2-L) Bundt pan with shortening or butter, then dust with cocoa powder. Set aside.In a stand mixer, beat together your butter and sugar until fluffy. Add in your eggs, vanilla and sour cream, and mix until combined.In another bowl, whisk together your cocoa powder, baking soda, flour and salt. Slowly add your dry ingredients to your wet ingredients until just combined. With a mixer on low, slowly pour in your coffee until well mixed.Pour the cake batter into the prepared Bundt pan, and bake in the oven for 1 hour until the center is set. When ready, remove the cake from the oven, and let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.To make the glaze, in a bowl with a hand mixer, mix together your marshmallow cream and powdered sugar until combined. Add in your milk 1 tablespoon (15 ml) at a time until you reach the desired consistency. Drizzle the glaze over the cooled cake.104 • UNTRADITIONAL DESSERTSFLUFFERNUTTER COOKIESMy kids are obsessed with fluffernutter sandwiches, and I've always loved to bake with the peanut butter and marshmallow flavors together. These peanut butter cookies sandwich a light and fluffy marshmallow filling. It takes great strength to not eat a whole batch! Makes 12 ½ cup (120 g) unsalted butter, softened½ cup (68 g) peanut butter½ cup (100 g) granulated sugar½ cup (90 g) brown sugar1 egg1 tsp vanilla extract1¼ cups (150 g) all-purpose flour1 tsp baking soda¼ tsp saltFILLING½ cup (120 g) unsalted butter, softened1½ cups (150 g) powdered sugar1 tsp vanilla extract1 (7-oz [198-g]) container marshmallow fluffPreheat the oven to 350°F (177°C, or gas mark 4). Line a cookie sheet with parchment paper. Set aside.In a large bowl, cream together your butter, peanut butter, granulated sugar and brown sugar with a hand mixer until smooth. Add in your egg and vanilla, and beat until blended. Add in your flour, baking soda and salt, and mix until just combined.Using a medium cookie scoop, scoop the dough out and roll it into balls. Place them on the prepared baking sheet 2 inches (5 cm) apart. Bake for 10 to 15 minutes until the edges are starting to just brown. Remove the cookies from the oven, and let them cool on the pan for a few minutes before transferring to a cooling rack to cool completely. Repeat with the remaining dough.To make the filling, in a stand mixer, beat together your butter and powdered sugar until smooth. Add in your vanilla and marshmallow fluff until blended.Once the cookies are cool, add your filling mixture to a piping bag and cut the tip off. Flip the cookies over to expose the flat side, pipe the filling over the cookie and top with another cookie. Repeat with each cookie.THIS AND THAT • 211COTTON CANDY ICE CREAMRaise your hand if you’re a cotton candy lover! Who doesn’t enjoy a little (or a lot!) of this favorite carnival treat? Well let’s give it a makeover and turn it into ice cream! You get the fluffy treat flavor in each and every bite of this frozen favorite. Serves 8 2 cups (480 ml) heavy whipping cream1 (14-oz [396-g]) can sweetened condensed milk2 tsp (10 ml) cotton candy flavoringBlue food coloringPink food coloringIn a stand mixer fitted with the whisk attachment, add your heavy cream. Whisk until stiff peaks form. Fold in your sweetened condensed milk and cotton candy flavoring.Separate your mixture into two bowls, and add a few drops of blue food coloring to one bowl and a few drops of pink food coloring to the other bowl. Stir until the color is absorbed.In a 9 x 5–inch (23 x 13–cm) bread pan, spread your pink mixture, then spoon your blue mixture over the top and spread it out gently. Cover with tinfoil, and freeze for 6 to 8 hours before serving.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >