Hostess Cupcake fans will LOVE this Hostess Cupcake Cake filled with cream filling and topped with a signature squiggle!
For real. He just grabs his stuff and heads out the door. Like a normal day except with a bag the size of a purse I’d normally carry around anyways.
What even is that? Just once, I’d love to have a lasagna left for me in the fridge with a smiley face note taped to it. Except then I’d have to have a make ALL THE HUGE DEAL and probably throw a parade or whatever because hello, my husband would have made a lasagna. With a note on it. Husbands only repeat such behavior if you celebrate and fuss over it for like a year. It’s just a fact we’ve all gotten used to by now.
My husband and I both travel separately a few times a year. My traveling is usually work related, meaning that I see my blog friends and eat lots of food and then come home and be all, “It wasn’t a vacation, IT WAS FOR WORK. Gah, you guys don’t even know…” When my husband travels it’s usually hunting related and his plans change fifty times because men are planning it and they just aren’t as good at planning trips as women are.
So I guess I shouldn’t have been surprised the other morning when I was making the bed and my husband suddenly threw his toothbrush in a backpack. I was like, “uhhhh…is this like a new thing you do now?” and he was all, “I told you that I was leaving for Kansas today” and I was like WHAT IS HAPPENING and had to sit down because spoiler alert — I’m not good at changing ideas at the last minute. And he was like “yes, I mentioned this like A WEEK AGO.”
A WEEK AGO. Like I know anything anyone said to me a week ago. Honestly, what is this life? When I’m about to travel, we talk about it all week and my suitcase is on the floor of my bedroom for days, in the process of being packed. When my husband travels he casually mentions it, then throws a toothbrush in a bag and heads out the door a week later.
And this, ladies and gentlemen (sorry gentlemen, I love you…I really do. And I fully recognize that us ladies are not without flaws, mostly) is Reason #4,598 That Life is Not Fair.
As you know, I love my snack cake cakes, so this one was just a matter of time. Chocolate cake, cream filling, chocolate frosting and ganache, and a squiggle on top. So yummy and perfect for the junk food lover in your life!
And by sometimes, I mean always.
- 2 cups white sugar
- 2 cups all purpose flour
- 1 cup unsweetened, Dutch process cocoa powder (I used Hershey's Special Dark)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 3 tsp vanilla extract
- 1 cup boiling water
- 1 stick salted butter, slightly softened
- 1/4 cup heavy whipping cream
- 1 tsp vanilla extract
- 7 oz jar marshmallow creme
- 3 cups powdered sugar
- Chocolate Frosting:
- 1 stick salted butter, slightly softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 3 TBS hot water
- Chocolate Ganache:
- 1/2 cup semi sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup light corn syrup
- Prepare cake: Preheat oven to 350. Grease and flour 2 eight or nine inch pans.
- In the bowl of a mixer, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until fully combined. Add eggs, milk, oil, and vanilla and beat on medium speed for 2 minutes. Scrape the sides of the bowl, then slowly stir in the boiling water. Pour batter evenly into prepared pans and bake for 30 -40 minutes, until tops of cakes spring back when you lightly touch in the center.
- Remove cakes from oven. Allow to cool in pans for about 10 minutes, then remove to finish cooling on wire racks.
- Prepare filling: In the bowl of your mixer, beat butter, vanilla and whipping cream on medium low speed. Add marshmallow cream and beat on medium until smooth. Slowly beat in powdered sugar until just barely mixed. Increase speed to high and beat for one minute, until fluffy. Place one cake on plate, flat side facing up, and frost generously with filling, setting just a bit aside for the squiggle on top of the cake. Top with second cake (again, flat side up) and place in the refrigerator.
- Prepare frosting: In the bowl of your mixer, beat butter and vanilla on medium speed until smooth. With the mixer on low, slowly add powdered sugar and cocoa powder until just combined. Add 4 TBS hot water and continue to beat on low until incorporated. Increase mixer speed to high and beat for 1 minute. Check frosting consistency -- if it's too thick to spread, add hot water 1 TBS at a time until it's your desired consistency.
- Remove cake from fridge and frost sides and top with chocolate frosting. Place back in the fridge to chill until frosting is cold and firm.
- Prepare ganache: In a microwave safe bowl, combine chocolate chips and heavy cream. Microwave for about 2 minutes, stopping every 30 seconds to stir until smooth. Stir in corn syrup and refrigerate until slightly cooled and thickened. Spoon in the center of your cake then spread to the edges, allowing the excess to drip down the sides. Place the cake back in the fridge until ganache is set. Place remaining cream filling in a sandwich bag with a corner snipped off. Pipe a squiggle in the center of the cake and serve.
**cake batter portion adapted from Hershey.
Thanks for reading and have a great day!