Hot Chocolate Poke Cake

• portions: 12 servings
• temps actif: 20 minutes
• temps total: 1 hour 10 minutes

Ingrédients

15 ¼ ounce box chocolate cake mix + the ingredients called for on the box (usually eggs, water and oil)

2 cups marshmallow fluff

11 ¾ ounce Jar hot fudge

3 packets instant hot chocolate

1 cup mini marshmallows

1/2 cup mini chocolate chips

12 ounces Cool Whip (1 1/2 containers of Cool Whip)

Chocolate syrup for garnish (optional)

Instructions

Preheat the oven to 350°F

Prepare the cake batter with the ingredients according to the package directions, but add 2 packets of the instant hot chocolate. Pour into a greased 9x13 baking dish and bake according to the box directions.

When the cake is finished, poke about 40-50 holes, 2/3 of the way through the cake, about 1 inch apart, using the end of a wooden spoon.

Microwave the marshmallow fluff in 30 second intervals until it’s melted and pourable. Pour evenly over the cake and into all of the holes.

Microwave the hot fudge until melted and pour evenly over the marshmallow fluff layer. Spread it evenly using a spatula.

Chill the cake at least 30 minutes, up to 24 hours, covered.

Mix together a packet of hot chocolate and the cool whip until well combined. Spread over the cake.

Top with mini marshmallows and chocolate chips and drizzle over chocolate syrup (if desired)

Cut into squares and serve.

Nutrition

• Calories: 116 kcal
• Lipides Totaux: 2 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 0.005 g
• Acides Gras Trans: 0.01 g
• Cholestérol: 1 mg
• Sodium: 8 mg
• Glucides Totaux: 27 g
• Fibres Diététiques: 0.2 g
• Sucres Totaux: 20 g
• Protéines: 0.4 g