Hot Chocolate Poke Cake
Hot Chocolate Poke Cake is a rich, winter-inspired dessert that captures all the coziness of a cup of cocoa with layers of moist chocolate cake, gooey marshmallow creme, and fluffy whipped topping.
Ingredients
Scale
- 1 box (15.25 oz) chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 jar (7 oz) marshmallow creme
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 cups milk
- 1 tub (8 oz) whipped topping
- 1 cup mini marshmallows
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish and set aside.
- In a large bowl, combine cake mix, eggs, oil, and water. Mix until smooth and creamy.
- Pour the batter into the prepared dish and spread evenly.
- Bake for 28–32 minutes or until a toothpick comes out clean. Let cool for 10 minutes.
- Use the handle of a wooden spoon to poke holes throughout the cake.
- Heat marshmallow creme slightly and drizzle into the holes.
- Whisk pudding mix with milk until slightly thickened. Fold in half the whipped topping.
- Spread pudding mixture over the cake, then add the remaining whipped topping on top.
- Sprinkle mini marshmallows over the cake and chill for at least 2 hours before serving.
Notes
- Let cake cool slightly before poking to avoid tearing.
- Chilling enhances flavor and texture—don’t skip it!
- Use a serrated knife for cleaner slices through soft layers.
Find it online: https://dishmio.com/hot-chocolate-poke-cake/