A holiday dessert that will have your guests asking for “S’More!”

Gloria Piantek from West Lafayette, IN, is celebrating the holiday season with a recipe honored as one of the best in the nation! Nordic Ware – maker of the iconic Bundt pan –named Piantek one of 10 national finalists in the “Bundts Across America” contest. Piantek’s recipe titled “S’More Christmas Cream Cake” was judged superior in the areas originality, taste, texture, visual appearance, use of ingredients and an essay describing how the entry represents in its own special way, one of America’s popular holidays, Christmas. This season Piantek is proud to share her dessert recipe with families all over the country.

“Christmas means surprises, and this cake has lots of them,” says Piantek. “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!”

As a finalist, Piantek was treated to a fun-filled expense paid trip to San Francisco in October, which included participating for the Grand Prize at the baking competition held at the famous San Francisco Baking Institute (SFBI). SFBI has trained hundreds of professional and aspiring bakers from all over the world and is recognized within the baking industry as a place where artisan baking is respected, appreciated and celebrated. The 10 finalists will also receive a $500 Nordic Ware gift certificate. The grand prize winner of the “2008 Bundts Across America” contest was announced on November 15th, “National Bundt Day” and received $10,000 in cash!

The “Bundts Across America” contest, originated in 2006 to celebrate the company’s 60th anniversary. The contest continued through to 2008 kicking off in April when Nordic Ware challenged bakers across the nation to put their best Bundt forward and submit original recipes for creative looking and great-tasting Bundts that represent one of ten popular American holidays. The Bundt cake recipes submitted for the contest came in a variety of shapes and sizes. While many participants chose to use the classic Bundt pan that many consumers are familiar with, the depth and variety of the Bundt line, which includes nearly 40 shapes, was well represented with recipes using shapes including various floral designs, cupcake sizes, Castle and Heart to name a few. Even mini-Bundts made their pint-sized presence known in several of the recipes.

Piantek’s recipe, based on the Christmas holiday, is baked in Nordic Ware’s Rose Bundt Pan.

For more information about Nordic Ware or Bundts Across America, including complete contest guidelines visit www.nordicware.com.

“Celebrating Over 60 years of American Made Traditions” The Nordic Ware family has prided itself in providing long-lasting quality products,

which will be handed down through generations. Their business is firmly rooted in the trust, dedication and talent of their employees, a commitment to producing quality American-made products, a desire to provide excellence in service to their customers and their never-ending search for innovative new kitchenware products.



“S’More Christmas Cream Cake”



Preparation Instructions:



Bakers’ Joy Baking Spray, as desired



Cake Ingredients:

4 ounces dark sweet chocolate, melted

2-2/3 cups all purpose flour

1-1/2 cups sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

1/2 cup melted butter

3 Tablespoons milk

3 extra large eggs



Crème

Filling:

3 ounces reduced fat cream cheese

6 ounces dark sweet chocolate, melted

1/2 cup marshmallow crème

1/2 cup course chopped pecans

1/2 cup coarse chopped graham crackers

Fluffy Cream

Frosting:

1 cup confectioners’ sugar

1 Tablespoon soft butter

1/4 teaspoon vanilla

3 cups marshmallow crème or marshmallow fluff

2 to 3 cups shredded coconut

Garnish:

Red and Green Gummy Bears if desired



Baking Instructions:



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.



Serving Recommendations:



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

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