115.25 ounce box of chocolate cake mix (plus ingredients listed on box)
17 ounce jar of marshmallow creme
2tablespoonswater
111.25 ounce of chocolate fudge sauce
18 ounce tub of whipped topping, thawed
2packets of hot chocolate mix¼ cup
1 ½cupsmini marshmallows
2tablespoonsmini chocolate chips
Instructions
Prepare the cake in a 9x13 inch pan following the directions on the box. Allow the cake to cool to room temperature.
Use the handle of a wooden spoon or the thick end of a chopstick to poke rows of holes into the cake 1 inch apart.
Add the marshmallow fluff and water to a microwave-safe bowl and microwave for 20 seconds. Mix until well incorporated. The marshmallow fluff should be a pourable consistency. If it is too thick to pour, microwave for an additional 10 seconds and stir well again.
Pour the marshmallow creme over the cake. Use a rubber spatula or the back of a spoon to spread the marshmallow and press it down into the holes.
Heat the chocolate fudge sauce according to the directions on the jar. Spread the chocolate sauce over the top of the cake. Allow the fudge sauce to cool.
Add the whipped topping and hot chocolate mix to a medium bowl and gently fold until well combined.
Spread the chocolate whipped topping over the cake and refrigerate for at least an hour to allow the flavors to meld.
When ready to serve, sprinkle the mini marshmallows and chocolate chips over the cake, slice and enjoy.
Notes
● Store leftovers in the refrigerator for up to three days.
● Use your favorite chocolate cake mix of this recipe. I used Duncan Hines Devil’s Food cake mix.
● If you bake your cake in a glass pan, check for doneness 5 minutes before the time stated on the box. In my experience, boxed cakes cook quicker in glass pans.
● Per the Jet-Puffed marshmallow creme package, do not microwave the marshmallow cream in its container. Be sure you transfer it to a microwave-safe bowl.
● Do not overmix the hot chocolate mix with the whipped topping, or the whipped topping will deflate and become runny. I like to use a rubber spatula to fold the mixture gently.
● Do not use unsweetened cocoa powder in the whipped topping, it will be too bitter.
● I recommend waiting until right before serving to add the marshmallows to the top of the cake to help keep them fresh.