Spray Nordic Ware Rose Bundt baking pan with Bakers’ Joy baking spray generously; place upside down on paper towel.
In a large mixing bowl, combine melted chocolate with all remaining cake ingredients; mix on medium speed until well mixed about 3 to 4 minutes. Place about 2/3 of batter into prepared Bundt pan. Set remainder aside.
In a medium size bowl, combine cream cheese and melted chocolate; stir in marshmallow crème, pecans, and graham crackers. Spoon filling over center of batter in pan without touching the sides. Spoon the remaining reserved cake batter over the filling in pan. Bake in preheated 350 degree oven for 60 to 70 minutes or tests done. Cool upright in pan for 20 minutes; turn carefully onto serving plate. Cool completely.
Prepare frosting. In a large bowl, place confectioners’ sugar, soft butter, vanilla, and 2 cups marshmallow crème; stir until smooth; stir in remaining marshmallow crème until smooth.
Spread some frosting into the indentations of the Rose Bundt pan. Sprinkle frosted sections with coconut. Spread the remaining frosting over your white serving platter; sprinkle with shredded coconut. Place cake in center of platter. Decorate cake with red and green gummy bears as desired. Serve in slices with a dollop of the coconut frosting from the serving plate under the cake. Serves: 10 to 12
Why this recipe represents the holiday:
Christmas means surprises, and this cake has lots of them. It’s easy to make, simple to decorate, and hidden, baked inside is a dark chocolate filling. The pan shape helps create a snow hill for the kids to decorate. What could be better for Christmas than S’More cake!