Hot Chocolate Poke Cake

5 from 1 vote

This chocolate cake is filled with fluffy marshmallow filling, a layer of rich fudge and topped with a hot cocoa whipped topping. Finish it off with some mini marshmallows and fudge, and you'll be in hot cocoa heaven!!!

Prep Time10

Cook Time25

Refrigeration Time4

Total Time4 35

Course: Dessert

Keyword: poke cake

Servings:

Calories: 235kcal

Author: Kelsey Byrnes

Ingredients

1 box Devil's food cake mix + eggs, oil and water (amount called for on the box)
2 cups marshmallow fluff
1/4 cup water
1 11.5-ounce jar hot fudge topping
1 8-ounce container whipped topping thawed
2 1.25-ounce packets instant hot cocoa powder
Mallow Bits for garnish

Instructions

Prepare and bake the cake mix as recommended on the box and bake in a 9x13 inch pan.
When the cake comes out of the oven, use the end of a wooden spoon to poke holes into the cake about every other centimeter into the cake. Be carefully to just push the spoon about 2/3 of the way through the cakes.
In a medium sized microwave-safe bowl, add the 2 cups of fluff and 1/4 c water. Heat the mixture in 20 second intervals or until smooth and runny.
Pour the fluff mixture over the poke cake slowly, allowing it time to soak down the "pokes" a bit.
Next, open the jar of hot fudge sauce and microwave on high for 20-40 seconds, or until smooth and velvety. Reserve about 2 tbsp of the hot fudge for the garnish. Spread the hot fudge over the marshmallow fluff and smooth out on top. Place into the refrigerator to set up.
Combine the whipped topping and instant hot chocolate mix. Spread over the cooled cake.
Decorate with hot fudge and mini marshmallow bits. Enjoy!

Notes

You can opt to make a homemade chocolate cake instead of a box cake, if you wish.

Nutrition