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+ servings

Hot Chocolate Poke Cake

kelsey
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 Time 10 mins
Cook Time 25 mins
Course Dessert
Servings 24

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!
Keyword poke cake
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