How To Make an Egg-in-a-Hole Cake

Many of us grew up eating eggs cooked in the center of toast — and we all have different names for the dish: egg-in-a-hole, toad-in-a-hole, nest egg, gashouse eggs, cowboy eggs. Whatever you call it, we guarantee you'll love this supersize version! To make the toast, we trimmed a square white cake, cut a hole in the middle and filled it with marshmallow cream for the egg white and a canned peach for the yolk. We served the cake in a large cast-iron skillet to complete the look.

Preheat the oven to 350 degrees F and coat a 9-inch square, 2 1/4-inch-deep cake pan with cooking spray. Prepare the cake mix as directed; pour into the pan and bake until a toothpick comes out clean, 30 to 35 minutes. Cool slightly, then remove to a rack to cool completely.

Trim the top of the cake with a long serrated knife to make it level, then cut the cake into two even layers.

Keeping the layers stacked, use a small serrated knife to round out the four corners of the cake; make a notch in two opposite sides of the cake and the top to make a bread shape as shown.

Carefully transfer the top cake layer to a baking sheet and cut a 3- to 4-inch circle out of the middle.

Brush the top with the melted butter and broil until toasted.

Combine the frosting, cocoa powder and yellow food coloring in a small bowl (it should be a light golden brown). Spread about half of the frosting on the bottom cake layer.

Carefully place the top cake layer on the bottom layer (use 2 spatulas to transfer the top layer — it will be fragile). Spread a thin layer of frosting around the edges of the cake to look like the crust.

Stir the marshmallow cream until loose, then spoon it into the hole in the cake.