Description
Rich, gooey, and irresistibly chocolatey, this Hot Cocoa Poke Cake layers moist chocolate cake with marshmallow creme, hot fudge, and whipped cocoa topping for a comforting dessert perfect for holidays or cozy nights in.
Ingredients
1 (15.25 oz) box chocolate cake mix (plus ingredients listed on box)
1 (7 oz) jar marshmallow creme
2 tablespoons water
1 (11.25 oz) jar chocolate fudge sauce
1 (8 oz) tub whipped topping, thawed
2 packets hot chocolate mix (about ¼ cup)
1½ cups mini marshmallows
2 tablespoons mini chocolate chips
Instructions
1. Prepare chocolate cake in a 9×13 inch pan according to box directions. Let cool completely.
2. Use a wooden spoon handle or chopstick to poke holes about 1 inch apart across the cake.
3. Microwave marshmallow creme and water in a bowl for 20 seconds. Stir until smooth. Microwave 10 seconds more if needed.
4. Pour the marshmallow mixture over the cake, gently pressing so it fills the holes.
5. Warm chocolate fudge sauce slightly as directed on the jar and spread evenly over the cake. Let cool.
6. Fold hot chocolate mix into whipped topping until smooth and fluffy. Do not overmix.
7. Spread whipped topping evenly over the cooled cake. Refrigerate at least 1 hour.
8. Before serving, top with mini marshmallows and chocolate chips. Slice and enjoy.
Notes
Store leftovers in the fridge for up to 3 days.
Use any favorite chocolate cake mix; Duncan Hines Devil’s Food works great.
If using a glass pan, check doneness 5 minutes early.
Do not microwave marshmallow creme in its original container.
Avoid overmixing whipped topping to keep it fluffy.
Add mini marshmallows just before serving to keep them soft.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 31g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg