Description
A rich and moist chocolate cake infused with sweetened condensed milk and topped with a fluffy marshmallow frosting. This poke cake is a chocolate lover’s dream, with a gooey marshmallow layer that melts in your mouth.
Ingredients
- 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
- 1 can (14 oz) sweetened condensed milk
- 1 cup mini marshmallows
- 1 container (12 oz) frozen whipped topping, thawed
- 1/2 cup chocolate fudge sauce
- 1/4 cup chocolate chips
- 1/4 cup marshmallow creme (optional, for extra marshmallow flavor)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Prepare the chocolate cake mix according to package directions. Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted in center comes out clean.
- Remove cake from oven and let cool for 5 minutes. Using the handle of a wooden spoon, poke holes all over the cake, spacing about 1 inch apart.
- Pour the sweetened condensed milk evenly over the warm cake, filling the holes. Let cake cool completely.
- In a small bowl, combine marshmallow creme (if using) with half of the whipped topping. Fold together until smooth. Spread over cooled cake.
- Spread remaining whipped topping over the marshmallow layer. Drizzle with chocolate fudge sauce and sprinkle with mini marshmallows and chocolate chips.
- Refrigerate for at least 2 hours before serving to allow flavors to meld. Store leftovers in refrigerator.
Notes
You can customize the seasonings to taste. For a different flavor, try using caramel or vanilla cake mix. You can also add nuts or sprinkles on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American