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Marshmallow Chocolate Poke Cake

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A moist and indulgent chocolate cake infused with sweet marshmallow and rich fudge sauce, perfect for any occasion.

Ingredients

Scale
  • 1 box chocolate cake mix
  • 3 eggs
  • 1/2 cup oil
  • 1 cup water
  • 1 (7 oz) jar marshmallow fluff
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup hot fudge sauce (plus more for drizzling)
  • 1 (8 oz) tub Cool Whip, thawed
  • 1/2 cup mini chocolate chips
  • 1/2 cup mini marshmallows

Instructions

  1. Preheat your oven to 350°F (175°C). In a 9×13-inch baking dish, bake the chocolate cake according to the package instructions (about 30-35 minutes), then let it cool for 10 minutes.
  2. Poke holes all over the surface of the warm cake using the handle of a wooden spoon.
  3. Microwave the marshmallow fluff for about 15-20 seconds to soften it, then mix it with the sweetened condensed milk until well combined.
  4. Pour the marshmallow mixture evenly over the cake, allowing it to soak into the holes.
  5. Warm the hot fudge sauce in the microwave (about 30 seconds) and drizzle half a cup over the cake.
  6. Cool the cake completely in the refrigerator for at least an hour.
  7. Spread the Cool Whip evenly on top, then scatter mini chocolate chips and mini marshmallows.
  8. Drizzle additional hot fudge sauce over the top before serving.

Notes

For best results, ensure eggs and other ingredients are at room temperature and avoid overbaking.

Nutrition

Find it online: https://us.recipesfood.org/marshmallow-chocolate-poke-cake/

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