Hot Chocolate Poke Cake
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!!!
Ingredients
- 1 box devils food cake mix + eggs, oil and water (amount called for on the box)
- 2 c marshmallow fluff
- ¼ c water
- 1 11.5 oz jar hot fudge topping
- 1 8 oz container whipped topping thawed
- 2 1.25 oz 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 ⅔ of the way through the cakes.
- In a medium sized microwave-safe bowl, add the 2 cups of fluff and ¼ 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 tablespoon 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!
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!