Description
A delicious and easy-to-make Marshmallow Chocolate Poke Cake that combines rich chocolate flavors with sweet marshmallows and a creamy topping.
Ingredients
Scale
- 1 box chocolate cake mix (15.25 oz)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup sweetened condensed milk (14 oz)
- 1 cup chocolate syrup
- 1 cup mini marshmallows
- 1 cup whipped topping (like Cool Whip)
- 1/2 cup chocolate chips
- 1/4 cup chocolate sprinkles (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes until well blended. Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the top of the cake, about 1 inch apart.
- In a separate bowl, mix the sweetened condensed milk and chocolate syrup until smooth. Pour this mixture evenly over the cake, making sure it seeps into the holes.
- Sprinkle the mini marshmallows over the top of the cake, then spread the whipped topping evenly over the marshmallows.
- Sprinkle chocolate chips and chocolate sprinkles on top for added texture and flavor.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
Notes
- For an extra layer of flavor, try adding crushed graham crackers on top of the whipped topping for a s’mores twist.
- You can also substitute the chocolate cake mix with a vanilla cake mix for a lighter variation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 36g
- Sodium: Unknown
- Fat: 12g
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: 36g
- Fiber: Unknown
- Protein: 3g
- Cholesterol: Unknown