Fiddler on the Roof Cake

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“This sounds yummy. Very intresting name. This recipe is from "The Cake Mix Doctor" By Ann Byrn”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 350. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour.
  2. Place cake mix, sour cream, oil, sugar, almond extrat, salt, and eggs in a mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium, beat 2 minutes more, scraping down sides again if needed. Batter should look well blended. Pour half of batter into prepared pan, smoothing it out with rubber spatula.
  3. Add cocoa powder to remaining batter and blend with mixer on low speed 1 minute. Pour this evenly over the batter already in the pan. Run a dinner knife through the batter to swirl them together for a marbelized look. Place pan in oven.
  4. Bake cake until light brown and springs back when lightly pressed with your finger, 60-65 minutes. Remove pan from oven and place on wire rack to cool for 20 minutes.
  5. Meanwhile, prepare Chocolate Marshmallow Frosting:
  6. Sift the sugar and cocoa powder together in large mixing bowl.
  7. Place marshmallows, butter, and milk in saucepan over low heat. Stir until marshmallows are melted, 3-4 minutes. Remove pan from heat. Pour confectioners' sugar and cocoa mixture over marshmallow mixture. Add vanilla and stir until frosting is smooth and satiny.
  8. Run a long, sharp knife around the edge of the cake and invert it onto a platter to frost and serve warm. Or invert it onto a rack to cool completely, 30 minutes more. Regardless of whether you want a warm or cooled cake, frost it while the frosting is still warm, spreading the frosting over the top and partially down the sides of the cake with the rubber spatula.

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