Description
This Hot Cocoa Poke Cake is a warm and indulgent dessert perfect for chilly evenings. Made with rich chocolate cake, creamy pudding, and topped with fluffy marshmallow frosting, it’s like a cup of hot cocoa in cake form.
Ingredients
Scale
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the package: eggs, oil, water)
For the Filling:
- 1 (3.9 oz) box instant chocolate pudding mix
- 2 cups cold milk
For the Topping:
- 1 jar (7 oz) marshmallow fluff
- 1 cup whipped topping (like Cool Whip)
- 1/4 cup hot cocoa mix (optional, for dusting)
- Mini marshmallows and chocolate shavings (optional, for garnish)
Instructions
- Bake the Cake:
- Preheat the oven to 350°F (175°C).
- Prepare the chocolate cake mix according to the package instructions and bake in a 9×13-inch pan. Allow the cake to cool for 10-15 minutes.
- Poke the Cake:
- Using the handle of a wooden spoon or a fork, poke holes all over the cake, spacing them about 1 inch apart.
- Prepare the Filling:
- In a medium bowl, whisk together the chocolate pudding mix and cold milk until smooth. Let it sit for 2 minutes to thicken slightly.
- Pour the pudding evenly over the cake, ensuring it fills the holes. Refrigerate for 1 hour.
- Make the Topping:
- In a bowl, mix marshmallow fluff and whipped topping until smooth. Spread the mixture evenly over the chilled cake.
- Garnish and Serve:
- Dust the top with hot cocoa mix, if desired. Add mini marshmallows and chocolate shavings for a festive touch. Serve chilled or at room temperature.
Notes
- For a peppermint twist, add crushed candy canes on top.
- Substitute chocolate pudding with vanilla or caramel pudding for a different flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~290 kal
- Sugar: ~30g
- Sodium: 290mg
- Fat: ~12g
- Carbohydrates: ~42g
- Protein: ~3g
- Cholesterol: ~20mg