I just found a recipe for a Smores cake. Yellow cake mix with grahm crackers, then swirl in fudge and bake. Marshmallow cream goes on the warm cake and more chocolate.
Now, I am thinking about baking this for decorating so what do you think would happen if I drop spoonfuls of MM cream into the batter before baking? Would it just absorb and you wouldn't know it was in there? Maybe the MM should be a filling instead?
The marshmallow creme (being most sugar & egg whites) will dissolve into the batter when baking.
I'd use the marshmallow creme for filling.
Here's a nice marshmallow creme & cream cheese filling recipe:
(It's not as achingly sweet as straight marshmallow crme.)
Thanks! I also thought about mini marshmallows. I wonder if they woud melt in as well or hold their shape.