Whoppee!!! MOPS is back!

October started a new season of MOPS - Mothers of Preschools... and technically Nicholas is in Preschool but that's not what that means. Pre (before) School (1st grade). So I have a few more years to be in the company of these awesome women. I'm now on the steering team - which is the team that helps organize and make it all happen. My job? Tech. Yep, I can see the look of shock upon your face. Same look I had when they told me what my job would be. (Kidding, not kidding). Our first official meeting I signed up for a dessert. I have this idea of doing a dessert that is "plated" in clear punch cups... haven't figured out what that looks like in reality... maybe another time. This time I picked a Whoppee Pie Bundt Cake. Which let's be real, this was a filled bundt - this was not a Whoppee Pie by anyone's description. At all. That's not to say it didn't taste awesome - because it sure did.
I made this dessert two nights early because - life. I probably should have chilled the filling before using the filling... but I didn't. So instead of having this fun layered looking dessert - it was a chocolate bundt with the middle hole filled with filling. When you cut it. Sure you saw the sandwiched layers... not quite what I was going for. Good thing it tasted awesome. I was a tad worried it would dry out making it so early but somehow it was super moist (oh, that word) and the filling was really good.
I'd like to try this again - maybe this time chill things out a bit before assembly... but certainly worth the effort.

Chocolate Whoopie Pie Cake
1 (15.25 oz.) box chocolate fudge cake mix
1 (3.9 oz.) box instant chocolate fudge pudding mix
3/4 c. water
3/4 c. vegetable or canola oil
4 large eggs
1 c. sour cream (or Greek yogurt)
1 tsp. vanilla

Marshmallow Creme Filling:
10 Tbl. unsalted butter, room temperature
1 (7 oz.) carton marshmallow creme
pinch of salt
1 1/2 tsp. vanilla
2 c. powdered sugar

Chocolate Ganache:
1/2 c. chocolate chips (I used milk chocolate)
3 Tbl. whipping cream

Preheat oven to 350 degrees. For the Cake: Grease and flour a 12-cup bundt pan; set aside. In a large bowl, combine the dry cake mix, dry pudding mix, water, oil, eggs, sour cream and vanilla. Using a hand mixer, mix until all ingredients are completely incorporated and mixture is smooth. Pour batter into the prepared bundt pan and spread out evenly. It is a very thick batter. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 10 minutes, then invert to a wire rack and cool completely. Once cake is cool, slice in half horizontally.

For the Marshmallow Creme Filling: In a large bowl, using a hand mixer, mix butter until smooth. Add the marshmallow creme, salt and vanilla and mix until well combined. Add one cup of powdered sugar and mix until combined. Add remaining one cup of powdered sugar and mix until smooth and creamy. Spread filling over the bottom half of the cake and place top half of cake over the creme filling.

For the Chocolate Ganache: Place chocolate chips in a small bowl; set aside. Microwave whipping cream in a small, microwave-safe, dish until it starts to bubble. Pour hot cream over chocolate chips and allow to sit for 5 minutes. Stir together until smooth and creamy. If chocolate chips aren't completely melted. Place in the microwave and heat, stirring every 10 seconds until mixture is smooth and chocolate is melted. Allow to cool for 10 minutes or until slightly thickened and pour over cake. Store cake in the refrigerator. Bring to room temperature before serving.