White Chocolate Pudding Cake with Marshmallow Filling

1 Preheat the oven to 350°F

Melt the butter and white chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth

Beat the eggs and sugar together until light and fluffy

Add the flour, baking powder, and melted butter mixture; beat until just combined

2 Beat the egg whites until stiff peaks form

Pour the batter into a greased and floured 9-inch round cake pan

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean

Let cool completely on a wire rack

Filling

1 In a medium saucepan, combine the sweetened condensed milk, whole milk, egg yolks, and cornstarch; cook over medium heat, whisking constantly, until thickened

Remove from heat and let cool slightly

2 Drain the marshmallow creme and chop the marshmallows into small pieces

Add half of the chopped marshmallows to the filling mixture; mix well

Cut the cake in half horizontally and fill with the marshmallow mixture

Chill before serving

Marshmallow Topping

1 In a medium saucepan, combine the flour and water; cook over low heat, whisking constantly, until thickened

Beat the egg whites until stiff peaks form; gradually add to the saucepan mixture, beating until smooth

Pour the topping over the cake and sprinkle with the remaining marshmallows.