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Hot Chocolate Poke Cake

A rich, moist chocolate cake infused with hot fudge sauce and topped with whipped cream, mini marshmallows, and chocolate chips.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 box Devil's Food Cake Mix plus eggs, oil, water as listed on box
Filling
  • 12 oz hot fudge sauce warmed
Toppings
  • 8 oz whipped topping thawed (or homemade whipped cream)
  • 1 cup mini marshmallows
  • 0.5 cup mini chocolate chips

Equipment

  • 9x13 Baking Pan
  • Wooden Spoon (for poking)
  • Mixing Bowl

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Prepare the cake batter according to package directions and bake until a toothpick comes out clean.
  3. Remove cake from oven. While hot, poke holes all over the cake using the handle of a wooden spoon.
  4. Warm the hot fudge sauce slightly and pour evenly over the warm cake, spreading it into the holes.
  5. Let the cake cool completely at room temperature, then refrigerate for 1 hour to set.
  6. Spread whipped topping over the cold cake.
  7. Sprinkle with mini marshmallows and chocolate chips before slicing.

Notes

Store in the refrigerator. For a deeper flavor, substitute hot brewed coffee for the water in the cake mix.