Oreo Bundt Cake

Ingredients

 * 2 1/4 cups all-purpose flour
 * 1/4 cup +2 Tbsp black cocoa powder
 * 1/4 cup +2 Tbsp Dutch-processed cocoa powder sifted
 * 1 tsp baking soda
 * 1 tsp salt
 * 1/2 cup milk room temperature
 * 1 cup sour cream room temperature
 * 1 cup unsalted butter room temperature
 * 1 1/2 cup granulated sugar
 * 4 large eggs
 * 1 tsp vanilla
 * 2 1/2 cups Oreo cookie chunks approx. 12-15 cookies

Marshmallow Glaze
US Customary - Metric
 * 2 cups marshmallow fluff store-bought or homemade
 * 1/2 cup powdered sugar
 * 2-3 Tbsp heavy whipping cream

Oreo Bundt

 * Preheat oven to 325F. Grease a 10 or 12-cup bundt pan and dust with Oreo cookie crumbs or cocoa powder.
 * In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt. Set aside.
 * In a measuring cup, mix milk and sour cream until combined. Set aside.
 * Place butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat on med-high until light and fluffy (approx 3mins).
 * Add eggs one at a time, fully incorporating after each addition. Add vanilla.
 * Reduce speed to low. Add flour mixture in 2 batches, alternating with milk/sour cream mixture. Beat until just combined.
 * Fold in Oreo cookie chunks.
 * Spread the batter evenly in the bundt pan.
 * Bake for approx. 55mins or until a cake tester comes out clean.
 * Cool in bundt pan for 10mins. Rap bundt pan on the counter to loosen cake and turn out onto cooling rack to cool completely.

Marshmallow Glaze

 * Place marshmallow fluff, and icing sugar into a medium bowl, stir well to combine. Add 2 Tbsp of cream and stir until glossy and smooth. Add more cream as needed until desired consistency is reached.
 * Using a small measuring cup, pour glaze carefully onto the cooled bundt cake.
 * Top with chopped Oreos.