This cake is like a cup of cocoa including marshmallows and whipped cream! I love the dark fudge flavor. 

If you are looking for a great dessert for your next party or family dinner this one will be a big hit, I hope you will give it a try. 

Cake Ingredients:

1 Dark chocolate fudge cake mix

1 3.4 oz instant chocolate pudding mix

3 large eggs

2 teaspoons vanilla

1 cup cold chocolate milk

½ cup grape seed oil

½ cup sour cream 

Fudge Layer Ingredients:

1 jar hot fudge sauce

Pudding Layer Ingredients:

1 3.4 oz instant chocolate pudding mix

2 cups milk

Whipped Cream Ingredients:

1.5 cups heavy whipping cream

½  cold chocolate milk

1 teaspoon cocoa powder

3 teaspoons sugar

Decorative topping Ingredients:

hot fudge for drizzle

Small marshmallow bits (I buy at the Amish store)

mini chocolate chips

Directions:

Preheat oven to 350°

Grease 9×13 baking dish. 

In a large bowl, add cake mix, one instant pudding mix, eggs, vanilla, chocolate milk, grape seed oil, and sour cream. 

Mix on medium speed until well combined.

Pour into the 9×13 baking dish and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Let cool for about 10-15 minutes then poke holes all over the cake using the end of a wooden spoon. 

Pour 1 cup of hot fudge sauce into a bowl and warm in microwave for about 20 seconds. 

Pour it over the cake and let it absorb into all the holes. 

Put cake into the fridge to completely cool.

Once the cake has cooled, prepare the pudding layer. In a medium bowl, add the instant chocolate pudding mix and 2 cups of milk. Whisk together and pour over the cooled cake. 

Put the cake back in the fridge to set.

While the cake is in refrigerator, put the bowl of your stand mixer and whisk attachment into the freezer to get them really cold, for about 15-20 minutes.

Remove the mixing bowl and whisk from the freezer. Pour in the heavy cream and beat on medium speed for about 3 minutes. Slowly pour in the cold chocolate milk. Add in the cocoa powder and sugar, turn the mixer up to medium high and beat until stiff peaks form.

Remove the cake from the refrigerator and top with the whipped cream, spreading it evenly over the cake. 

Drizzle with remaining hot fudge sauce and top with marshmallow bits and mini chocolate chips.

Happy Baking 😊

Kelli B