Winters Family Meals
Hot Chocolate Poke Cake
12 servings
servings20 minutes
active time1 hour 10 minutes
total timeIngredients
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)
Directions
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
Serving Size
-
Calories
116 kcal
Total Fat
2 g
Saturated Fat
1 g
Unsaturated Fat
0.005 g
Trans Fat
0.01 g
Cholesterol
1 mg
Sodium
8 mg
Total Carbohydrate
27 g
Dietary Fiber
0.2 g
Total Sugars
20 g
Protein
0.4 g
12 servings
servings20 minutes
active time1 hour 10 minutes
total time