Ingredients
Method
- Preheat oven to 350°F. Prepare cake batter according to package directions and whisk in 2 packets of hot chocolate mix. Pour into a greased 9×13 pan and bake as directed.
- When baked, poke 40–50 holes in the cake with the end of a wooden spoon, spacing them about 1 inch apart.
- Microwave marshmallow fluff in 30-second intervals until pourable. Pour evenly over cake, letting it seep into the holes.
- Microwave hot fudge until melted and pour over the marshmallow layer. Spread evenly.
- Cover and refrigerate for 30 minutes to 24 hours.
- Mix 1 packet hot chocolate mix into the Cool Whip. Spread over chilled cake.
- Top with mini marshmallows and chocolate syrup (optional).
- Slice and serve!
Nutrition
Notes
Nutrition information is provided as a courtesy and may differ based on ingredients used.
- Cover and store leftovers in the fridge up to 3 days.
- Prepare your own whipped cream, if desired, just be sure to add 1 packet of hot chocolate mix to the whipped cream.
- Be sure to chill the cake with the marshmallow fluff and fudge a minimum of 30 minutes- up to 24 hours, in order for the cake to set and the marshmallow fluff to absorb.