Marshmallow Chocolate Poke Cake
A delightful blend of chocolate and marshmallow, this poke cake is moist and topped with creamy layers, perfect for any celebration.
Ingredients
Cake Ingredients
- 1 box chocolate cake mix
- 1 cup milk
Toppings
- 1 cup marshmallow cream
- 1 cup chocolate pudding mix
- 1 cup whipped topping For a creamy finish
- to taste Chocolate shavings or sprinkles For garnish
Instructions
Preparation
- Prepare the chocolate cake mix according to package instructions and bake in a 9x13 inch pan.
- Once the cake is baked, let it cool for 10 minutes.
- Poke holes into the cake with the end of a wooden spoon.
Assembly
- In a mixing bowl, combine the chocolate pudding mix and milk. Pour the pudding over the cake, ensuring it fills the holes.
- Spread the marshmallow cream evenly on top of the cake.
- Top with whipped topping.
Chilling
- Chill in the refrigerator for at least 4 hours before serving.
- Garnish with chocolate shavings or sprinkles before serving.
Notes
Store leftover cake in an airtight container in the refrigerator for about 3 to 5 days. Avoid sealing it tightly to prevent sogginess. Use a sturdy wooden spoon or skewer to poke holes. Add extra toppings like mini marshmallows or nuts for added texture and flavor.