15.25ouncedark chocolate cake mix,plus ingredients called for on the box
2(10 ounce)bags mini marshmallows
5Tablespoonssalted butter(can use unsalted)
2cupscold heavy whipping cream(or Cool Whip)
¼cup(2 packets) hot chocolate mix
mini chocolate chips
Make the chocolate cake according to package instructions.
Pour into a greased 9x13-inch pan and smooth out. Bake cake according to package instructions.
Poke the cake all over with the bottom of a wooden spoon or any round end handles. It should be large enough for the filling to get down into.
In a saucepan, melt mini marshmallows with butter. Mix constantly until melted and smooth.
Pour marshmallow mixture over the cake and make sure to fill the holes.
In another bowl, whisk the heavy whipping cream and the hot chocolate mix and whip until stiff peaks form and no longer grainy (about 3 to 4 minutes). I find this easiest to do with a stand mixer using the whisk attachment.
Frost the cake with the whipped hot chocolate cream and garnish with chocolate sauce and mini marshmallows and/or mini chocolate chips.
Let the cake rest in the refrigerator for a few hours so the cake absorbs the marshmallow fluff before serving.
You can use your favorite chocolate cake for this. I prefer Duncan Hines brand.
Cool Whip can be substituted for the homemade whipped cream.
Make sure your holes are larger so it will fit the marshmallow filling.
This needs to chill for about 2 hours to let the filling soak into the cake.
A container of marshmallow fluff can be substituted for the melted marshmallow/butter mixture. In a small bowl, microwave marshmallow fluff for 10 seconds until smooth and easy to pour. Stir it well to make sure it is easy enough to pour. Do not add the butter that is in this recipe though. It won't be needed if you are using the fluff.