Hot Cocoa Poke Cake with Marshmallow Frosting

• 1 (18.25-ounce) box chocolate cake mix
• 1 (3.4-ounce) box instant chocolate pudding mix
• 4 cups boiling water
• 1 (16-ounce) container frozen whipped topping, thawed
• 1 (7-ounce) jar marshmallow creme
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Chocolate sprinkles for garnish

Steps

1. 1 Prepare cake mix according to package instructions and bake in a 9x13 inch pan.
2. 2 While the cake is still warm, poke holes all over with a skewer.
3. 3 Slowly pour 2 cups of the boiling water mixed with the dry pudding mix over the cake, allowing it to soak in.
4. 4 In a bowl, mix marshmallow creme, cocoa powder, and vanilla until smooth.
5. 5 Spread the marshmallow mixture over the cake.
6. 6 Top with whipped topping and sprinkle with chocolate sprinkles.
7. 7 Refrigerate for at least 2 hours before serving.

Equipment

• 9x13 inch baking pan
• Mixing bowls
• Hand mixer or stand mixer
• Skewer or wooden spoon

Variations

• Add mini marshmallows on top before refrigerating for extra texture.
• Swap the whipped topping with homemade whipped cream for a lighter touch.

Substitutions

• If you don't have marshmallow creme, use 1/2 cup marshmallow fluff mixed with 1/4 cup powdered sugar.

Pairings

• Serve alongside sugar cookies or gingerbread men for a festive dessert platter.

Nutrition

Tips

• For extra richness, add a drizzle of chocolate syrup before serving.
• Make sure the cake is still warm when you pour the chocolate mixture over it for better absorption.

Storage

Store in the refrigerator for up to 3 days. Cover tightly with plastic wrap.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before serving.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a mug of hot cocoa for ultimate indulgence.

FAQ