Rich Marshmallow Chocolate Poke Cake
Make this rich, gooey chocolate poke cake tonight. This recipe features a moist chocolate cake base filled with a sweet marshmallow mixture.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (15.25 oz) chocolate cake mix
- Ingredients called for on cake mix box (eggs, oil, water)
- 1 can (14 oz) sweetened condensed milk
- 1 cup marshmallow fluff or marshmallow creme
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/4 cup butter
- 1 teaspoon vanilla extract
Instructions
- Prepare and bake the chocolate cake according to the box directions, using a 9×13 inch baking pan. Let the cake cool slightly after removing it from the oven.
- While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake, spacing them about 1 inch apart.
- In a small saucepan over medium heat, combine the sweetened condensed milk, marshmallow fluff, heavy cream, chocolate chips, and butter. Stir constantly until the mixture is smooth and completely melted. Do not let it boil.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Pour the warm marshmallow chocolate mixture evenly over the top of the poked cake, allowing the filling to seep into the holes.
- Let the cake cool completely at room temperature, about 1 to 2 hours, before slicing and serving.
Notes
- For a richer flavor, use whole milk instead of water when preparing the cake mix.
- You can chill the cake for 30 minutes if you need to serve it sooner, but the filling sets better at room temperature.
- For an extra topping, spread whipped topping over the cooled cake before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg