Description
A decadent cake combining the classic elements of s’mores: rich chocolate cake, gooey hot fudge, and fluffy marshmallow topped with crunchy graham crackers.
Ingredients
Scale
- 1 (15.25 oz) box Betty Crocker Chocolate Fudge Cake Mix
- 1 (11.75 oz) jar Smucker’s Hot Fudge Topping
- 1 (7 oz) jar Kraft Marshmallow Creme (Fluff)
- 1 (8 oz) tub Cool Whip, thawed
- 1 sleeve Honey Maid Graham Crackers, crushed
- 1/2 cup Hershey’s Milk Chocolate Chips
Instructions
- Preheat your oven according to the cake mix instructions and grease a 9×13 baking pan.
- Prepare the chocolate cake mix according to the package directions and pour it into the pan, spreading it evenly.
- Bake the cake until a toothpick comes out clean, let it cool for about 10 minutes, and poke holes all over the warm cake with the handle of a wooden spoon.
- Warm the hot fudge topping slightly in the microwave to make it pourable, then drench the cake with it, allowing it to seep into the holes.
- In a mixing bowl, gently fold together the marshmallow creme and Cool Whip to create a luscious topping.
- Once the cake is completely cooled, spread the whipped marshmallow mixture over the top evenly.
- Sprinkle the crushed graham crackers and chocolate chips generously on top.
- Chill the cake in the refrigerator for at least 2 hours before serving to let the flavors meld.
Notes
For best results, ensure all ingredients are at room temperature. You can prepare this cake a day in advance to enhance the flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: s'mores, poke cake, chocolate dessert, summer dessert, family dessert