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Ultimate Fudgy Chocolate Poke Cake with Marshmallow Cream Topping

Close-up of a moist slice of chocolate poke cake topped with a thick layer of white whipped cream or frosting.
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Make this easy chocolate poke cake for a rich, moist dessert. This recipe features a fudgy chocolate base soaked with sweet filling and topped with a fluffy marshmallow cream.

Ingredients

Scale
  • 1 box (15.25 ounces) chocolate cake mix
  • Ingredients called for on cake mix box (usually eggs, oil, water)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup hot water
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 cup cold milk
  • 1 tub (8 ounces) frozen whipped topping, thawed
  • 1 cup marshmallow creme

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Prepare the chocolate cake according to the package directions. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean.
  3. While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the surface of the cake, about 1 inch apart.
  4. In a medium bowl, whisk together the sweetened condensed milk and hot water until combined. Pour this mixture evenly over the warm cake, allowing it to soak into the holes. Let the cake cool completely, about 1 hour.
  5. Prepare the instant chocolate pudding according to package directions, using 1 cup of cold milk. Let the pudding sit for 5 minutes to thicken slightly.
  6. Gently spread the thickened chocolate pudding over the cooled cake.
  7. In a separate small bowl, mix the marshmallow creme with the thawed whipped topping until just combined. Do not overmix.
  8. Spread the marshmallow cream topping evenly over the pudding layer.
  9. Chill the cake for at least 2 hours before slicing and serving.

Notes

  • For extra decadence, use hot fudge sauce instead of the sweetened condensed milk mixture for pouring into the holes.
  • If you want a German Chocolate variation, substitute the pudding and topping with a coconut-pecan frosting.
  • This cake is excellent for making ahead; it tastes even better the next day.

Nutrition

Find it online: https://fooddexterity.com/chocolate-poke-cake-marshmallow-topping/