Description
A delicious Hot Cocoa Poke Cake that combines chocolate cake with creamy marshmallow and fudge toppings.
Ingredients
Scale
- 1 15.25 ounce box of chocolate cake mix (plus ingredients listed on box)
- 1 7 ounce jar of marshmallow creme
- 2 tablespoons water
- 1 11.25 ounce of chocolate fudge sauce
- 1 8 ounce tub of whipped topping, thawed
- 2 packets of hot chocolate mix (¼ cup)
- 1 ½ cups mini marshmallows
- 2 tablespoons mini chocolate chips
Instructions
- Prepare the chocolate cake mix according to package instructions.
- Bake the cake and let it cool completely.
- Poke holes in the cooled cake with a fork.
- Mix marshmallow creme and water in a bowl until smooth.
- Pour the marshmallow mixture over the cake, filling the holes.
- Warm the chocolate fudge sauce slightly and pour it over the cake.
- Spread the whipped topping over the cake.
- Mix hot chocolate mix with mini marshmallows and chocolate chips, then sprinkle over the topping.
- Chill the cake in the refrigerator for at least 2 hours before serving.
Notes
- For extra flavor, use flavored hot chocolate mix.
- Store leftovers in the refrigerator.
- Top with whipped cream for added texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Hot Cocoa Poke Cake, Chocolate Cake, Dessert Recipe