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Giant Ganache-Topped Whoopie Pie

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By Betty Crocker Kitchens
Updated Dec 12, 2011
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Looking for a chocolaty dessert using Betty Crocker™ Super Moist™ cake mix? Then try this luscious cake that’s topped with ganache and filled with marshmallow creme.

Giant Ganache-Topped Whoopie Pie

  • Prep Time 25 min
  • Total 1 hr 25 min
  • Servings 12
  • Ingredients 10
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Ingredients

Cake

  • 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

Filling

  • 3/4 cup butter or margarine, softened
  • 1 jar (7 oz) marshmallow creme
  • 1 cup powdered sugar
  • 1 teaspoon vanilla

Ganache

  • 1/2 cup whipping cream
  • 4 oz semisweet baking chocolate, chopped

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake 14 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
  • Step 
    2
    In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. On serving plate, place 1 cake layer, rounded side down. Spread filling over cake, spreading slightly over edge. Top with second layer, rounded side up.
  • Step 
    3
    In 1-quart saucepan, heat whipping cream over low heat until hot but not boiling. Remove from heat; stir in chocolate until melted. Cool about 10 minutes. Pour ganache onto top of cake; spread with spatula so it just begins to flow over edge of cake. Store loosely covered.

Nutrition

Nutrition Facts are not available for this recipe

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