Description
A cozy dessert that turns classic hot chocolate into a moist and gooey poke cake filled with marshmallow fluff, topped with hot fudge and whipped hot cocoa topping.
Ingredients
- 1 box chocolate cake mix (plus ingredients per package: eggs, oil, water)
- 2 cups marshmallow fluff
- 2 tbsp water
- 1 cup hot fudge sauce
- 1 tub whipped topping (Cool Whip) or 1½ cups heavy whipping cream
- 2 packets hot chocolate mix
- Mini marshmallows (for topping)
- Mini chocolate chips (optional garnish)
Instructions
- Bake the cake in a 9×13″ pan according to the package directions. Let it cool slightly.
- Use the handle of a wooden spoon to poke holes about 1 inch apart and ⅔ deep into the cake.
- Microwave marshmallow fluff with water in 20-second bursts until pourable. Pour over the cake, pressing into holes, and spread the remainder on top.
- Microwave hot fudge for 20–40 seconds until smooth. Spread evenly over the marshmallow layer. Chill until set.
- Whip together whipped topping and hot chocolate mix until fluffy and smooth. Spread over chilled cake.
- Garnish with mini marshmallows and chocolate chips. Chill until serving.
Notes
- Let cake chill at least 1 hour before serving.
- Use homemade chocolate cake if preferred.
- Add crushed peppermint or Oreo crumbs for variation.
- Use homemade whipped cream as a Cool Whip alternative.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 32g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
