On the Fifth Day of Christmas

My true love gave to me Five Golden Rings. These priceless rings are the first five books of the Old Testament. In Christianity these books are known as The Pentateuch. In Judaism these books are the first part of the Torah.

Christians and Jews alike believe the author to be Mosses, inspired and guided by The Holy Spirit. Genesis, the story of creation and early history of man. Exodus, Leviticus and Deuteronomy give us civil, religious and ethical laws. Numbers contains examples of human weaknesses and ways to overcome struggles. Numbers tells us that God loves us even when we are at our worst and that there is hope for us yet.

Whatever your faith, it is important to never lose sight of the fact that you are special, you are unique and you are loved – warts and all!

What could be a more fitting way to share the Five Golden Rings than to bake a beautiful Golden Bundt Cake?

Golden Crème-Filled Bundt Cake
Golden Cake
1/2 cup Butter, melted
4 Eggs
1 box Yellow Cake Mix
1 (3.4 oz) box Instant French Vanilla Pudding Mix
1 cup Milk

Heat oven to 350-degrees. Generously spray 12-cup fluted tube cake pan with baking spray with flour.

Melt butter, allow to cool without re-solidifying. In large bowl, beat melted butter with eggs. Add cake mix, pudding mix and milk. Using an electric mixer on medium speed 2 minutes, beat batter, scraping bowl occasionally,. Pour into prepared pan.

Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 90 minutes.

Crème Filling
1 cup Puffed Marshmallow Crème (from 7-oz jar)
1/2 cup Butter, softened
1/2 teaspoon Vanilla
2 teaspoons Milk or as needed
1-1/2 cups Powdered Sugar

In large bowl, beat marshmallow crème, softened butter, the vanilla and 2 teaspoons milk with spoon until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency. Place filling in decorating bag fitted with 1/2-inch round piping tip. Set aside.

Carefully place cake top side down on cooling rack. Using melon baller, scoop out 10 1-inch holes about 2 inches deep, evenly spaced in circle around bottom of cake, reserving cut pieces. Pipe 2 tablespoons filling generously to fill each hole, until filling becomes level with bottom of cake. Place reserved pieces of cake over filling to cover. Place serving platter on bottom of cake, and turn over so cake is right side up.

Finishing Touch
1 tablespoon Powdered Sugar

When ready to serve, sprinkle top of cake with a light dusting of powdered sugar. Slice and enjoy.

Loosely cover and refrigerate any remaining cake.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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