Description
A gooey chocolate poke cake filled with marshmallow creme and sweetened condensed milk, then topped with graham crackers, toasted mini marshmallows, hot fudge sauce, and mini chocolate chips.
Ingredients
1 box (15.25 oz) chocolate cake mix, plus eggs, oil, and water as directed on the box
1 jar (7 oz) marshmallow creme
1 can (14 oz) sweetened condensed milk
1½ cups graham crackers, crushed (about 10 full sheets)
2 cups mini marshmallows
½ cup hot fudge sauce
½ cup mini chocolate chips
Instructions
1. Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray or line it with foil.
2. Prepare the chocolate cake mix according to the package directions. Pour the batter into the pan and bake for 28 to 32 minutes, until a toothpick comes out with moist crumbs.
3. While the cake is still warm, poke holes across the surface with the round end of a wooden spoon, spacing them about 1 inch apart.
4. Microwave the marshmallow creme for 10 to 15 seconds. Stir in the sweetened condensed milk until smooth.
5. Slowly pour the marshmallow mixture over the warm cake, using a spatula to help it settle into the holes.
6. Cover and refrigerate for at least 2 hours.
7. Sprinkle crushed graham crackers over the cake, then add mini marshmallows and mini chocolate chips. Drizzle with hot fudge sauce.
8. Place under a high broiler for 30 to 60 seconds, until the marshmallows are golden brown. Watch constantly to prevent burning.
Notes
Use sweetened condensed milk, not evaporated milk.
Keep a close eye on the cake while broiling because the marshmallows can burn quickly.
Cover and refrigerate leftovers promptly. The cake keeps well in the refrigerator for 3 to 4 days.
Nutrition
- Serving Size: 1 slice (1/15 of a 9×13-inch pan)
- Calories: 310 kcal
- Sugar: 32g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg