Marshmallow Chocolate Poke Cake

Prepare the chocolate cake mix according to package instructions. Mix in 1/2 cup semisweet chocolate chips into the batter.

Pour into a greased 9×13 inch baking dish.

Bake as directed on the box or until a toothpick comes out clean. Allow to cool slightly.

Prepare the Poke Filling:

In a small bowl, combine sweetened condensed milk and cocoa powder. Mix until smooth.

Once the cake is slightly cooled, use the back of a wooden spoon to poke holes all over the top of the cake.

Pour the melted milk chocolate chips over the cake, ensuring it fills the holes.

Spread the cocoa mixture over the entire cake, allowing it to soak into the holes.

Add the Topping:

Spread marshmallow fluff evenly over the cake.

Gently spread the whipped cream over the marshmallow fluff.

Drizzle melted chocolate over the top and garnish with mini marshmallows if desired.

Chill and Serve:

Refrigerate the cake for at least 4 hours, or overnight, to set.

Serve chilled for a gooey, marshmallow and chocolate delight.

Prep Time: 20 minutes | Bake Time: 30 minutes | Chill Time: 4 hours | Total Time: 4 hours 50 minutes

Kcal: 520 kcal per serving | Servings: 12 servings