Ingredients
- 15.25 ounce dark chocolate cake mix, plus ingredients called for on the box
- 2 (10 ounce) bags mini marshmallows
- 5 Tablespoons salted butter (can use unsalted)
- 2 cups cold heavy whipping cream (or Cool Whip)
- ¼ cup (2 packets) hot chocolate mix
Optional Toppings:
- mini marshmallows
- chocolate syrup
- mini chocolate chips
Instructions
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Make the chocolate cake according to package instructions.
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Pour into a greased 9×13-inch pan and smooth out. Bake cake according to package instructions.
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Poke the cake all over with the bottom of a wooden spoon or any round end handles. It should be large enough for the filling to get down into.
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In a saucepan, melt mini marshmallows with butter. Mix constantly until melted and smooth.
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Pour marshmallow mixture over the cake and make sure to fill the holes.
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In another bowl, whisk the heavy whipping cream and the hot chocolate mix and whip until stiff peaks form and no longer grainy (about 3 to 4 minutes). I find this easiest to do with a stand mixer using the whisk attachment.
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Frost the cake with the whipped hot chocolate cream and garnish with chocolate sauce and mini marshmallows and/or mini chocolate chips.
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Let the cake rest in the refrigerator for a few hours so the cake absorbs the marshmallow fluff before serving.
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