S'More Christmas Cream Cake - cooking recipe

Ingredients

CAKE
4 ounces sweet dark chocolate, melted and cooled to room temperature
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 butter, melted
3 tablespoons milk
3 extra-large eggs
CREME FILLING
3 ounces reduced-fat cream cheese
6 ounces sweet dark chocolate, melted
1/2 cup marshmallow creme
1/2 cup pecans, coarsely chopped
1/2 cup graham cracker, coarsely chopped
FLUFFY CREAM FROSTING
1 cup confectioners' sugar
1 tablespoon butter, softened
1/4 teaspoon vanilla
3 cups marshmallow creme (or fluff)
2 -3 cups coconut, shredded

Preparation

Heat oven to 350 degrees. Generously coat a Bundt pan with baking spray. Set it upside down on paper towel.
Combine the melted chocolate and remaining cake ingredients in a large mixing bowl. Beat on medium speed until well mixed, 3 to 4 minutes. Place about 2/3 of batter in prepared Bundt pan. Set remainder aside.
In a medium bowl, combine cream cheese and melted chocolate; stir in marshmallow creme, pecans, and graham crackers. Spoon filling over center of batter in pan without letting it touch the sides. Spoon the reserved batter over the filling.
Bake for 60 to 70 minutes, until cake tests done. Cool upright in pan for 20 minutes; turn carefully onto a cooling rack, and let it cool completely.
To make frosting, measure confectioners' sugar, butter, vanilla, and 2 cups marshmallow creme in a bowl. Stir until smooth. Stir in remaining marshmallow creme until smooth.
Spread some frosting into the indentations of Bundt cake. Sprinkle frosted sections with coconut. Spread the remaining frosting over a round serving platter and sprinkle with shredded coconut. Place cake in center of platter. Decorate cake with red and green candies if desired. Serve in slices with a dollop of the coconut frosting from the serving plate under the cake.